Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

Abstract

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied are Lactococcus, Enterococcus, Pediococcus, and Lactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.

Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

“…Moreover, there is a high tendency to apply bacteriocin-producing LAB strains in biopreservation, evidenced by the higher texture and tenderness scores for meat immersed in pediocin than the control after 10 days. This outcome confirmed the spoilage inhibition characteristics of bacteriocin, which agrees with findings from a study by de Costa [ 34 ], who used LAB as a biological preservative on meat. Thus, using LAB are an important approach to maintain the microbiological quality and safety of meat and its products to extend food shelf-life and foster consumer acceptance.…”

Bacteriocins, Potent Antimicrobial Peptides and the Fight against Multi Drug Resistant Species: Resistance Is Futile?

“…Pediocin shows the potential to inhibit the growth of L. monocytogenes in readymade food products. Carnocyclin A marketed as Micocin in the US and Canada has been developed to inhibit Listeria monocytogenes in ready-to-eat meat products [58]. The semipurified bacteriocins BacTN635 (Lactobacillus plantarum sp.…”

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

“…30 The rst identication of Nisin was done in 1928 from fermented milk cultures, and sold in England in 1953 as an bio-preservative due to its ability to inhibit the growth of pathogens, which is benecial to food preservation. 31 Nisin is a bacteriocin with a molecular size of 3354 kDa, and is made up of 34 amino acids. It is produced by Gram-positive bacteria, including Lactococcus and Streptococcus species.…”