Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat.

Abstract:

:Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the like-bacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.

journal_name

Biocontrol Sci

journal_title

Biocontrol science

authors

Hernández-Aquino S,Miranda-Romero LA,Fujikawa H,Maldonado-Simán EJ,Alarcón-Zuñiga B

doi

10.4265/bio.24.185

subject

Has Abstract

pub_date

2019-01-01 00:00:00

pages

185-192

issue

4

eissn

1342-4815

issn

1884-0205

journal_volume

24

pub_type

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