Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat

Gargi, Ahmet; Şengün, İlkin Yücel

doi:10.1016/j.meatsci.2021.108624

Cited by 20 publications

(13 citation statements)

References 33 publications

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“…The most popular microbial hurdles in the studies included in this review were combined starter cultures applied to meat [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 ]. The use of a mixture of non-starter protective cultures to inhibit spoilage bacteria or/and foodborne pathogens was also assessed [ 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. Gao et al (2015) [ 67 ] investigated the antimicrobial properties of the non-starter protective culture of Latilactobacillus sakei C2 in combination with bacteriocin sakacin C2 prepared from the cell-free supernatant of L. sakei C2.…”

Section: Resultsmentioning

confidence: 99%

“…The stronger inhibitory effect induced by combined cultures may be attributed to the synergistic effects between the staphylococci and L. sakei [ 65 ]. However, in the Gargi et al (2021) [ 58 ] study, the synergistic effect of protective bacterial cultures was not obtained. According to this study [ 58 ], marination containing a single culture of L. casei and unripe grape and onion juices was the most effective against pathogens inoculated on meat surfaces and also met consumer expectations at a high level, in terms of flavor properties.…”

Section: Discussionmentioning

confidence: 99%

“…However, in the Gargi et al (2021) [ 58 ] study, the synergistic effect of protective bacterial cultures was not obtained. According to this study [ 58 ], marination containing a single culture of L. casei and unripe grape and onion juices was the most effective against pathogens inoculated on meat surfaces and also met consumer expectations at a high level, in terms of flavor properties. The authors explained this by the effects of specific metabolites produced by the L. casei strain during the marination process [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

“…The findings from most studies suggest that combinations of protective cultures have the potential to control the growth of foodborne pathogens [ 54 , 55 , 57 , 58 ] and spoilage bacteria [ 60 , 61 , 65 , 66 ], both of them [ 56 , 59 ], or EPS-producers [ 63 , 64 ] to extend the shelf-life of fresh meat products ( Table 2 ).…”

Section: Discussionmentioning

confidence: 99%

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Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Karbowiak

Szymański

Zielińska

2023

Foods

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The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Karbowiak

Szymański

Zielińska

2023

Foods

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“…For steaks, common gradations include rare, medium rare, medium, medium well and well done [31]. Apart from investing in proper cooking equipment, it is important to monitor meat doneness when roasting to avoid food safety concerns and prevent serious foodborne illnesses such as food poisoning, typhoid, cholera, hepatitis A and dysentery [32][33][34].…”

Section: Meat Donenessmentioning

confidence: 99%

The Development of an Automated Multi-Spit Lamb Rotisserie Machine for Improved Productivity

Chia

Nathan

et al. 2021

Machines

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Innovations in food manufacturing support the agenda for sustainable development goal 9 (SDG9) on industry, innovation and infrastructure. Pursuant to this goal, this study aims to develop an automated multi-spit lamb rotisserie machine that potentially improves the lamb-roasting productivity for small and medium enterprises (SMEs). The conceptualisation involved patents, scholarly literature and product reviews of lamb-roasting devices. The design and analysis are performed using Autodesk Inventor 2019. A scaled-down prototype is developed and tested with (1) roasting output, (2) roasting time and (3) temperature stability tests. The data for test (1) are analysed by comparing the means between control and experimental groups. The data for tests (2) and (3) are analysed using the t-test and Mann–Whitney U test, respectively. Significant differences are observed in tests (1) and (2), with outcomes being in favour of the proposed invention. The prototype cooks 92.27% faster with 700% more meat than a regular lamb roaster. It also cooks at a stable temperature. The cost analysis indicated that this invention could be sold at USD 278 if mass-produced. The design is structurally simple, inexpensive and easy to manufacture, allowing SMEs that rely on traditional spit-based machines to enhance their ability in producing roast lamb.

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Role of Microbes in Sustainable Food Preservation

Öztürk,

Ozturkoglu-Budak

2023

Food Microbial Sustainability

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Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat

Cited by 20 publications

References 33 publications

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review

The Development of an Automated Multi-Spit Lamb Rotisserie Machine for Improved Productivity

Role of Microbes in Sustainable Food Preservation

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