Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
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 me...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2792 |
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| author | Dibyajit Lahiri Moupriya Nag Tanmay Sarkar Rina Rani Ray Mohammad Ali Shariati Maksim Rebezov Sneh Punia Bangar José M. Lorenzo Rubén Domínguez |
| author_facet | Dibyajit Lahiri Moupriya Nag Tanmay Sarkar Rina Rani Ray Mohammad Ali Shariati Maksim Rebezov Sneh Punia Bangar José M. Lorenzo Rubén Domínguez |
| author_sort | Dibyajit Lahiri |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T00:03:34Z |
| format | Article |
| id | doaj.art-b7e0211e4aed4b03b52513b895c58b70 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:03:34Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b7e0211e4aed4b03b52513b895c58b702023-11-23T16:13:17ZengMDPI AGFoods2304-81582022-09-011118279210.3390/foods11182792Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and FortificationDibyajit Lahiri0Moupriya Nag1Tanmay Sarkar2Rina Rani Ray3Mohammad Ali Shariati4Maksim Rebezov5Sneh Punia Bangar6José M. Lorenzo7Rubén Domínguez8Department of Biotechnology, University of Engineering & Management, Kolkata 700160, IndiaDepartment of Biotechnology, University of Engineering & Management, Kolkata 700160, IndiaDepartment of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, IndiaDepartment of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata 741249, IndiaSemey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, 238«G» Gagarin Ave., Almaty 050060, KazakhstanDepartment of Scientific Research, Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, 127550 Moscow, RussiaDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USACentro Tecnológico de la Carne de Galicia, Avd. Galicia Nº4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Avd. Galicia Nº4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainThe 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.https://www.mdpi.com/2304-8158/11/18/2792food safetyfood fortificationfood microbiologyshelf-lifeantimicrobial metabolites |
| spellingShingle | Dibyajit Lahiri Moupriya Nag Tanmay Sarkar Rina Rani Ray Mohammad Ali Shariati Maksim Rebezov Sneh Punia Bangar José M. Lorenzo Rubén Domínguez Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification Foods food safety food fortification food microbiology shelf-life antimicrobial metabolites |
| title | Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification |
| title_full | Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification |
| title_fullStr | Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification |
| title_full_unstemmed | Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification |
| title_short | Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification |
| title_sort | lactic acid bacteria lab autochthonous and probiotic microbes for meat preservation and fortification |
| topic | food safety food fortification food microbiology shelf-life antimicrobial metabolites |
| url | https://www.mdpi.com/2304-8158/11/18/2792 |
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