Document Detail

Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products.
MedLine Citation:
PMID:  22060706     Owner:  NLM     Status:  In-Data-Review    
The consumer demands for less preserved foods and the development of new food systems to fulfil these demands, urges new hurdles for pathogen growth. The strategies for pathogen reduction are not selective for pathogenic microorganism and therefore the non-spoilage microorganisms may become also inactivated, from this situation a question of concern about a freer way for pathogen growth is arised. Biopreservation refers to the extended storage life and enhanced safety of foods using their natural or controlled microflora and (or) their antibacterial products. In meats, lactic acid bacteria (LAB) constitute a part of the initial microflora which develops easily after meat is processed. LAB growth in meat can cause microbial interference to spoilage and pathogenic bacteria through several mechanisms, specially bacteriocins. The paper deals with the description of meat-borne bacteriocins and their application in meat and meat products either to extend the shelf life or to inhibit meat pathogens. The application of bacteriocinogenic LAB together with new technological hurdles is discussed.
M Hugas
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  49S1     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1998  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  S139-50     Citation Subset:  -    
Meat Technology Center (IRTA), Granja Camps i Armet s/n, 17121 Monells, Spain.
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