摘要
The empirical application and presence of lactic acid bacteria (LAB) in fermented foods and fermentation technology have long been used for centuries. These LAB played various roles in the food systems and are essential for the functionality of humans and other animals. The establishment of their importance and advantages for biopreservation, as well as beneficial microbes, paved the way to the limelight of research and innovations which was further enabled by their ability to survive in a wide variety of niches and produce valuable metabolites. This then catered to their function as starter cultures and probiotics in the fermented meat industries. The ability of LAB to produce naturally occurring antimicrobial metabolites is a key role for the control of food-borne pathogens and spoilage bacteria contamination in the raw meat and fermented meat products. Furthermore, their health modulatory properties enrich their function in the food system allowing fermented meat products as specialized vectors of specific probiotics.
摘要译文
长期以来，使用了发酵食品和发酵技术中乳酸菌（LAB）的经验应用和存在。这些实验室在食品系统中扮演着各种角色，对于人类和其他动物的功能至关重要。建立了它们在生物保存方面的重要性和优势，以及有益的微生物，为研究和创新的知名度铺平了道路，这是由于它们在各种各样的利基市场中生存并产生有价值的代谢物而进一步实现的。然后，这迎来了它们作为发酵肉类行业的开胃植物和益生菌的功能。实验室产生天然存在的抗菌代谢产物的能力是控制食源性病原体和腐败细菌在生肉和发酵肉类产品中污染的关键作用。此外，它们的健康调节特性丰富了它们在食品系统中的功能，使发酵肉类产品是特定益生菌的专业媒介。
Jorge Enrique VazquezBucheli;Joanna Ivy IroritaFugaban;Svetoslav DimitrovTodorov. Probiotics in meat products. Probiotics[M].US: ELSEVIER, 2022: 129-143