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 likebacteriocins 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.

Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare"&#".ord($0).";""&#".ord($0).";""&#".ord($0).";"s milk, against Bacillus cereus, Staphylococcus aureus, and Escherichia coli

“…Bacteriocin is a protein compound excreted by bacteria that inhibits bacterial growth by destroying the bacterial cells, causing development disruption [ 37 ]. Another antimicrobial compound that LAB produces is Reuterin, which has the ability to bind to a group of SH enzymes, such as ribonucleotide reductase [ 38 ]. It is known as a compound produced during anaerobic conditions by L. reuteri , L. brevis , L. buchneri , L. collinoides , and L. corniformis [ 15 ].…”

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

“…This could be due to differences in bacterial loads on the raw materials, lower pH values and/or due to the fact that the products were largely derived from chicken egg whites, containing antimicrobial compounds such as lysozyme [ 28 ]. Despite these quantitative differences in bacterial loads, the meat alternative presented the expected characteristic of microbial dominance by LAB under MAP conditions, which is also a common feature of MAP meat products [ 29 – 31 ]. Within the LAB population, the most important player was Latilactobacillus sakei , besides enterococci and carnobacteria.…”

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

“…It seems that they operate their antimicrobial activities by forming pores on target cell membranes, inhibiting the synthesis of nucleic acids, changing the electrostatic potential of microorganisms, and inhibiting the activity of certain enzymes (Basanta et al, 2009;Sirsat et al, 2009). The use of effective bacteriocins against meat pathogens has gained attention in the food industry, especially for ready-toeat (RTE) or fresh-tasting foods because their utilization can decline the application of intense thermal methods and chemical preservatives (Hernández-Aquino et al, 2019). On the other hand, at a daily intake of 2.9 mg/person, they are recognized safe for humans (Cleveland et al, 2001).…”