Lactic Acid Bacteria and Fermented Meat Products

Cui, Shumao; Fan, Zhexin

doi:10.1007/978-981-13-7283-4_8

Cited by 4 publications

(4 citation statements)

References 19 publications

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“…favor the growth of microbial groups such as lactic acid bacteria (LAB), Micrococcaceae , certain yeasts, and molds, which dominate the microbiota of meat products [ 102 ]. These microbial groups are able to decrease the pH and convert lipids and proteins into desirable substances during the curing process [ 111 , 112 ]. The spoilage capacity of these groups is usually limited, and the end-products of their metabolism are not overtly offensive, although some Gram-positive species can be very detrimental [ 110 ].…”

Section: Changes In the Microbiota Of Meat Products Due To Saltmentioning

confidence: 99%

“…The spoilage capacity of these groups is usually limited, and the end-products of their metabolism are not overtly offensive, although some Gram-positive species can be very detrimental [ 110 ]. In the industrial manufacture of some fermented meat products, ad hoc starter cultures from the above-mentioned groups are used to improve the quality and safety of the product by accelerating the change in microbial populations, displacing the spoiling microbiota [ 112 , 113 , 114 , 115 ].…”

Section: Changes In the Microbiota Of Meat Products Due To Saltmentioning

confidence: 99%

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Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

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Section: Changes In the Microbiota Of Meat Products Due To Saltmentioning

confidence: 99%

Section: Changes In the Microbiota Of Meat Products Due To Saltmentioning

confidence: 99%

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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show abstract

“…The most common varieties of fermented meat items include fermented sausage, fermented ham, smoked meat and cured goods, etc. (Cui and Fan, 2019). Additionally, it's well acknowledged that meat and meat products like sausage, hotdogs and salami are excellent sources of group B vitamins, proteins, minerals, and trace elements like iron and zinc as well as certain other bioactive compounds (Decker and Park, 2010).…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization and Antibacterial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated From Some Fermented Meat Products

AHMED,

ABD EL-AZIZ,

HAMMAM YOUSEF

2024

Assiut Veterinary Medical Journal

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In this investigation, 123 lactic acid bacterial strains (LAB) were isolated and identified from 30 of each type of fermented meat products (sausage, salami and hotdog). Colony and cell morphology, Gram reaction, biochemical assessments and sequencing of the 16S rRNA gene using PCR technique were principally employed to identify some of the LAB strains. According to the molecular characterization data, Lactobacillus plantarum, Lactococcus lactis spp. Lactis and Leuconostoc mesentroides spp. mesentroides were the three most common LABs. Additionally, the results revealed that the mean inhibition zone of antibacterial activity of pure bacteriocin of LAB was expressed as 21.50±3.55, 25.71±2.18, 20.07±5.16, and 2.93±3.97 in millimeter against Listeria monocytogenes ATCC 7644, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028, respectively. So, pure bacteriocin is shown by its capability to inhibit the growth of both Gram-positive and Gram-negative bacteria. Currently, bacteriocins producing LAB are frequently utilized as an alternative to antibiotics in the food sector as a food preservation agent. In terms of promoting food safety, extending shelf life, and upgrading product quality, it will further expand the application area of bacteriocin. In the categories of fermented food sectors, they are economically very important.

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“…Lactic acid bacteria (LAB) with beneficial features (e.g., bacteriocin producers) can be included in the formulation to control pathogenic and spoilage microorganisms (Campus, 2010;Fadda, López, & Vignolo, 2010) and prevent the production of compounds responsible for off-flavors by spoilers. These approaches are alternative, natural preservation methods which do not generally lead to organoleptic defects (Cui & Fan, 2019). The increased demand for safe and minimally processed, additive-free products has promoted the adoption of these alternative, promising methodologies (i.e., HPP and food cultures) (Komora et al, 2021).…”

Section: Introductionmentioning

confidence: 99%