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Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations

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Abstract

Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions. Thus, the direct addition of a bacteriocin food additive would be desirable. Moreover, safety and technological characteristics of the bacteriocinogenic LAB must be considered before their widespread applications. This review describes the perspectives and challenges toward the complete disclosure of new bacteriocins as effective preservatives in the production of safe and “healthy” fermented meat products.

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Authors and Affiliations

  1. Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Agripolis, Viale dell’Università 16, 35020, Legnaro, PD, Italy

    Lorenzo Favaro

  2. Food Research Center (FoRC), Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, 580, Professor Lineu Prestes, 13B, Sao Paulo, SP, 05508-000, Brazil

    Svetoslav Dimitrov Todorov

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Correspondence to Lorenzo Favaro.

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Favaro, L., Todorov, S.D. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations. Probiotics & Antimicro. Prot. 9, 444–458 (2017). https://doi.org/10.1007/s12602-017-9330-6

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