Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

“…Similar results of improvement of the safety and biochemical and sensory characteristics of the fermented meat products when using the combination of LAB and CNS strains were obtained by Du et al (2019) [ 64 ], Frece et al (2014) [ 35 ], Pavli et al (2020) [ 46 ], Zhao et al (2011) [ 53 ], Xiao et al (2020) [ 52 ], Bonomo et al (2011) [ 30 ], Casaburi et al (2017) [ 31 ], Mafra et al (2020) [ 40 ], and Najjari et al (2021) [ 42 ] ( Table 1 ). It is worth mentioning that in the study of Pavli et al (2020) [ 46 ], a three-strain starter culture of Pediococcus pentosaceus , Staphylococcus carnosus and Lactiplantibacillus plantarum L125 was compared with a two-strain starter culture of P. pentosaceus and S. carnosus and applied separately to meat batter.…”

“…The most popular microbial hurdles in the studies included in this review were combined starter cultures applied to meat [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 ]. The use of a mixture of non-starter protective cultures to inhibit spoilage bacteria or/and foodborne pathogens was also assessed [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. Gao et al (2015) [ 67 ] investigated the antimicrobial properties of the non-starter protective culture of Latilactobacillus sakei C2 in combination with bacteriocin sakacin C2 prepared from the cell-free supernatant of L. sakei C2.…”

“…The findings from most studies suggest that combinations of protective cultures have the potential to control the growth of foodborne pathogens [ 54 , 55 , 57 , 58 ] and spoilage bacteria [ 60 , 61 , 65 , 66 ], both of them [ 56 , 59 ], or EPS-producers [ 63 , 64 ] to extend the shelf-life of fresh meat products ( Table 2 ).…”

“…On the other hand, data on the use of postbiotic cocktail combinations for the biopreservation of food, including meat and meat products, are limited. Six studies, identified in the following review, aimed to apply antagonistic postbiotic combinations in a meat model to inhibit meat potential spoilage or pathogens [ 54 , 57 , 59 , 61 , 63 , 64 ] ( Table 2 ). In the study of Segli et al (2021a) [ 63 ], the effect of postbiotic extracts from L. acidophilus CRL641 (BE-1) and L. curvatus CRL705 (BE-2) against the exopolysaccharide producer L. sakei CRL1407 in vacuum-packaged meat discs was evaluated.…”

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

“…As shown in Figure 1 D, the hardness of the fresh smoked chicken legs on Day 0 was the highest (at 4.02 N) and decreased to 2.85 N for the PAL sample on Day 15 and to 2.63, 3.34, and 3.73 N for the M20, M60, and M100 samples, respectively, on Day 25 ( p < 0.05). This may be attributed to the deterioration of the product structure due to the reproduction of microorganisms and oxidation of the product [ 27 ]. It can also be noted that, on day 15, the hardness of the M60 and M100 samples was higher than that of the M20 sample, and the hardness of the M20 sample was significantly higher than that of the PAL sample ( p < 0.05).…”