Study of Lactic Acid Bacteria as a Bio-Protective Culture for Meat

Abstract

Loss prevention and food quality maintenance are primarily associated with protection against the negativeimpact of microorganisms and their metabolites during manufacture and storage. In this regard, in recent years, the issue of thegoods safety is of the top- priority in the food production. Meat and meat products are the most labour-intensive and expensiveto manufacture. Their main components (protein, fat, etc.) are a favourable environment for development of a variety of microorganisms.This paper presents the results of the biotechnological property research of the Lactobacillus genus collection strains,their effect on the microorganisms directly isolated from meat and on the collection strains (saprophytic, conditionally pathogenicand pathogenic microorganisms). In particular, the antagonistic activity regarding the indicator and collection microorganisms,acid activity and ability to survive at high salt concentrations and low above-zero temperatures have been studied.Based on the experimental results, the most active strains for further study and use in the me

Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

“…The proposed technology is difficult to use due to the long pre-treatment of plant-derived raw materials. The use of green tea extract as an antibacterial component [10] does not provide the desired effect and requires additional processing. It is also possible to introduce gooseberry extract [11] into the food system in order to prolong the shelf life.…”