Lactic acid bacteria bacteriocins as natural food protectors – possibilities of application in meat industry | Bakteriocini BMK kao prirodni protektori hrane – mogućnosti primene u industriji mesa
2010
Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Lactic Acid Bacteria (LAB) play an essential role during the production of fermented meat products. By their metabolic activity, they influence the ripening process, which leads to the creation of desired sensory properties of the product and at the same time inhibit undesirable microflora. Due to its dominant number during the fermentation process as well as long-term tradition in utilization of these microorganisms, LAB are designated as safe microflora. Bio-protective action of LAB whether naturally present and/or selectioned, and intentionally added to the meat products, is achieved through the production of non-specific metabolites (lactic acid, acetic acid and other organic acids, hydrogen peroxide, diacetyl, etc) or specific metabolites, bacteriocins. Bacteriocins are extracellular released peptides or protein molecules, produced by some LAB that shows certain antibacterial properties towards some microorganisms, usually congenial to the producing bacteria. Bacteriocins production by LAB enables selective and competitive effect on microflora present in the product that may contain spoilage or pathogenic microorganisms. Today, bacteriocins, as naturally produced antimicrobial peptides or proteins, have rather interesting potential of application in food industry and act as a factor in humans’ health preservation with the additional effect on increase of shelflife of food. This paper presents the results of long standing extensive research of the author, carried out in laboratory conditions as well as in meat processing facilities, with the aim of creating prerequisites for application of protective cultures and/or bacteriocins in meat processing industry for the production of fermented sausages.
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