Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

Vermeiren, Lieve; Devlieghere, Frank; Debevere, Johan

doi:10.1016/j.ijfoodmicro.2004.03.016

Cited by 157 publications

(132 citation statements)

References 40 publications

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“…In recent years, however, highly processed foods have fallen out of favor so the food industry has had to start exploring more 'natural' methods of processing 1 . The use of safe bacteria to curb growth of spoilage and disease-causing microorganisms (termed 'biopreservatives') is one such alternative, and the meat-borne lactic acid bacterium L. sakei shows excellent promise [2][3][4] . This food-associated organism and transient inhabitant of the human gut 5,6 has the ability to survive and grow on fresh meat, forming the dominant population when selective techniques are applied 7,8 .…”

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confidence: 99%

“…These include the ability to produce lactic acid, hydrogen peroxide and bacteriocins. However, it is generally accepted that a successful biopreservative for fresh meat must also be able to compete for space and nutrients with the myriad other bacteria normally found on raw products, and their development should also be controlled to avoid overgrowth and fermentation 2,9 . Before simple pilot-scale studies can be scaled up into useful commercial biopreservative applications, an understanding of these interactions between competing species is needed.…”

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confidence: 99%

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The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

348

307

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confidence: 99%

mentioning

confidence: 99%

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

348

307

View full text Add to dashboard Cite

“…This correlation may be modified by different factors, as microbial antagonism and environmental factors such as bacteriocins, pH, redox potential, antioxidant compounds etc. (Vermeiren et al, 2004;Carvalho et al, 2005). Even when the failure time is unknown, censured data should be considered in order to know the complete survival distribution, including the period of time in which the failure is not observed (Nissen and Holck 1998).…”

Section: Introductionmentioning

confidence: 99%

“…The nonparametric methodology of Kaplan-Meier uses the concept of independent events and conditional probability in relation with the behavior of the organism. Lactic acid bacteria starters have demonstrated to have antagonistic effects against some pathogenic strains and spoilage microorganisms (Vermeiren et al, 2004;Lücke, 2000). …”

Section: Introductionmentioning

confidence: 99%

Modelling antagonic effect of lactic acid eacteria supernatants on some pathogenic bacteria

Portella

Karp

Scheidt

et al. 2009

Braz. arch. biol. technol.

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This work presents a statistical model of survival analysis for three pathogenic bacterial strains (Escherichia coli, Listeria monocytogenes and Staphylococcus aureus), when treated with neutralized and non-neutralized filtered supernatants broth from cultures of Lactobacillus acidhophilus, Lactobacillus rhamnosus and Lactobacillus sake. Survival analysis is a method employed to determine the period of time from an initial

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“…The plant promoting effect of the PGPB are thought to do antagonism against phytopathogenic microorganisms by production of siderophores, the synthesis of antibiotics, enzymes and/or fungicidal compounds and competition with detrimental microorganisms (Lucy et al, 2004). Lactic acid -(LAB) active against Erwinia amylovora could be a novel approach for fire blight control, because they have been reported in the field of food technology as biopreservatives (Vermeirem et al, 2004), including fermented vegetables or fruit juices (Gomez et al, 2002). The capacities of certain species of LAB isolated from fresh plant products to control food-borne human pathogenic bacteria and postharvest fungi have been studied (Trias et al, 2008a;2008b;2008c).…”

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confidence: 99%

Microbial Products and Biofertilizers in Improving Growth and Productivity of Apple – a Review

Mosa

Sas-Paszt

Frąc

et al. 2016

Polish Journal of Microbiology

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A b s t r a c tThe excessive use of mineral fertilizers causes many negative consequences for the environment as well as potentially dangerous effects of chemical residues in plant tissues on the health of human and animal consumers. Bio-fertilizers are formulations of beneficial microorganisms, which upon application can increase the availability of nutrients by their biological activity and help to improve soil health. Microbes involved in the formulation of bio-fertilizers not only mobilize N and P but mediate the process of producing crops and foods naturally. This method avoids the use of synthetic chemical fertilizers and genetically modified organisms to influence the growth of crops. In addition to their role in enhancing the growth of the plants, biofertilizers can act as biocontrol agents in the rhizosphere at the same time. Biofertilizers are very safe for human, animal and environment. The use of Azotobacter, Azospirillum, Pseudomonas, Acetobacter, Burkholderia, Bacillus, Paenibacillus and some members of the Enterobacteriaceae is gaining worldwide importance and acceptance and appears to be the trend for the future. 244of plant nutrients and may help to sustain environmental health and soil productivity (O'Connell, 1992). A biofertilizer is a substance which contains living microorganisms which, when applied to seeds, plant surfaces, or soil, colonizes the rhizosphere or the interior of the plant and promotes growth by increasing the supply or availability of primary nutrients to the host plant (Vessey, 2003). Biofertilization is now a very important method for providing the plants with their nutritional requirements without having an undesirable impact on the environment (Abou El-Yazied and Sellim, 2007). Additionally, the use of biofertilizers can improve productivity per unit area in a relatively short time, consume smaller amounts of energy, mitigate contamination of soil and water, increase soil fertility, and promote antagonism and biological control of phytopathogenic organisms (Corpoica et al., 2007). Moreover, biofertilizers are known to improve fixation of nutrients in the rhizosphere, produce growth stimulants for plants, improve soil stability and provide biological control. They also biodegrade substances, recycle nutrients, promote mycorrhiza symbiosis and develop bioremediation processes in soils contaminated with toxic, xenobiotic and recalcitrant substances (Rivera-Cruz et al., 2008). Raghuwanshi (2012) stated that biofertilizers have a great potential as supplementary, renewable and environmental friendly sources of plant nutrients. Furthermore, they are an important component of integrated nutrient management and plant nutrition system. Application of biological potassium fertilizers (BPF), as preparation of silicate bacteria (liquid solution, containing two million bacteria per 1 ml, or packages of 500 g of peat-moss substrate, contains 2 million bacteria) and Azobacterin increased trunk cross-sectional area, mean shoot length, mean leaf area, total leaf area, number of fruits ...

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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

Cited by 157 publications

References 40 publications

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Modelling antagonic effect of lactic acid eacteria supernatants on some pathogenic bacteria

Microbial Products and Biofertilizers in Improving Growth and Productivity of Apple – a Review

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