Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
Lahiri D. Nag M. Sarkar T. Ray R.R. Shariati M.A. Rebezov M. Bangar S.P. Lorenzo J.M. Domínguez R.
September 2022MDPI
Foods
2022#11Issue 18
The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality of the food products. Meat preservation and fortification are among the biggest concerns, as they are relevant to the majority of food products. The chemical preservatives conventionally used in preserving meat and meat products possess several detrimental effects on the consumers. Thus, alternative strategies are needed to combat strategically in facilitating the shelf-life and quality. Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life. This review, thus, deals with the use of LAB as biopreservatives for enhancing the shelf-life of meat and meat products and helping its fortification.
antimicrobial metabolites , food fortification , food microbiology , food safety , shelf-life
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Department of Biotechnology, University of Engineering Management, Kolkata, 700160, India
Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, 732102, India
Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, 741249, India
Semey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, 238«G» Gagarin Ave., Almaty, 050060, Kazakhstan
Department of Scientific Research, Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, Moscow, 127550, Russian Federation
Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhina St., Moscow, 109316, Russian Federation
Biophotonics Center, Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilov St., Moscow, 119991, Russian Federation
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, 29634, SC, United States
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia Nº4, San Cibrao das Viñas, Ourense, 32900, Spain
Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, Ourense, 32004, Spain
Department of Biotechnology
Department of Food Processing Technology
Department of Biotechnology
Semey Branch of the Institute
Department of Scientific Research
Department of Scientific Research
Biophotonics Center
Department of Food
Centro Tecnológico de la Carne de Galicia
Área de Tecnoloxía dos Alimentos
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