Utilization of microbes to process and preserve meat

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…The preservative role of lactic fermentation technology and antibiosis mediated by LAB has been well documented. The main antimicrobial effect responsible for safety is reported to be the rate of acidification of the raw meat (Lucke 2000). Thus, the antimicrobial activity displayed by LAB strains due to acidification as well as bacteriocin production may be used to combat microbial contamination and also prove to be a better alternative for preservation instead of chemical food additives.…”

“…Thus, the antimicrobial activity displayed by LAB strains due to acidification as well as bacteriocin production may be used to combat microbial contamination and also prove to be a better alternative for preservation instead of chemical food additives. (Lucke 2000;Holzapfel et al 1995) Functional starter cultures not only contribute to microbial safety but also offer one or more organoleptic, technological, nutritional, or health advantages. Thus, the use of functional starter cultures especially LAB with an industrially or nutritionally important functionality has being highly explored.…”

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

“…The addition of desirable microorganisms (starter culture) to meat products attend different purposes such as: to improve safety (inactivation of pathogens), to improve stability (extension of shelf life by inhibiting undesirable changes brought about by spoilage microorganisms or abiotic reactions), to provide diversity (modification of the raw material to obtain new sensory properties) and to provide health benefits through positive effects on the intestinal microbiota (14). A starter culture can be defined as a microbial preparation containing a large numbers of cells of at least one type of microorganism to be added to a raw material to produce a fermented product by accelerating and steering its fermentation process (13).…”

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“…The use of lactic acid bacteria (LAB) as starter cultures is a common practice in the manufacturing of fermented meats, due to their specific enzymatic profile, which impacts on the taste and aroma of meat products (Kołożyn-Krajewska and Dolatowski, 2009;Lücke, 2000). In addition, they are valuable because of the ability to produce antimicrobial compounds .…”