Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks
Nathália Fernandes,
Fouad Achemchem,
Ursula Gonzales-Barron
et al.
Abstract:Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by managing microbial communities. However, challenges include the effective diffusion of bacteriocins through the meat matrix and the potential inhibition of starter cultures by bacteriocins targeting closely related lactic acid bacteria (LAB). LAB, predominant in meat, … Show more
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