摘要
The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.
摘要译文
消费者对食品质量和安全性的越来越多的令人兴奋的是，对化学添加剂的拒绝促进了生物保护领域的突破和对利用有益细菌和代谢物的研究的开发，作为保质期延伸和增强食品安全的潜在天然抗微生物剂。在肉类和肉类产品中对食源性病原体的控制是食品工业的严重挑战，可以通过智能使用生物化合物或生物保护剂来解决。本文旨在系统地审查基于使用乳酸菌的生物策略的可用知识，以控制不同肉类产品中不需要的微生物的增殖。文献搜索的结果证明了几种乳酸菌和纯化或半纯化的抗菌代谢物作为肉类产品中的生物保护剂的潜力，以实现更长的保质期或抑制腐败和致病细菌，特别是当与其他技术相结合时协同效应。
Coral Barcenilla[a];Miroslav Ducic[b];Mercedes López[a][c];Miguel Prieto[a][c];Avelino álvarez-Ordóñez[a][c]. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review[J]. Meat Science, 2022,183