The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Bartkienė, Elena; Bartkevičs, Vadims; Mozūrienė, Erika; Lėlė, Vita; Žadeikė, Daiva; Juodeikienė, Gražina

doi:10.3389/fmicb.2019.01036

Cited by 17 publications

(10 citation statements)

References 21 publications

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“…Other than ACE-I production, SCFAs production during human gut microbiota fermentation was discovered by Pérez-Díaz (2019) when investigating the potential health effects of probiotic salami with dietary fibre. According to Bartkiene et al (2019) , lacto-fermentation can enhance the safety and nutitional value of fermented meat products due to the production of several antimicrobial compounds and the degradation of toxins naturally present in meat. Meat toxins that can cause serious health risk including polycyclic aromatic hydrocarbons (PAH) and biogenic amines (BA) were reported to be significantly decreased during the fermentation using LAB starter cultures ( Laranjo, Potes, & Elias, 2019 ).…”

Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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“…Functional foods and beverages obtained through fermentation processes, cover major part of the human diet and claimed to have positive effects on health beyond basic nutrition. Fermentation has been used since time immemorial with primary goal of increasing the shelf life of the raw materials, but it also has contributed to the nutritional quality and sensory characteristics of the final product (Bartkiene et al., 2019 ). The most important bacteria involved in the fermentation process are lactic acid bacteria (LAB).…”

Section: Introductionmentioning

confidence: 99%

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

Barzegar¹,

Behbahani²,

Falah

2021

Food Science & Nutrition

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“…and Lactobacillus spp. are also widely used in meat‐related fermentation, improving the safety, nutritional and sensory characteristics of products (Bartkienė et al ., 2019). The impact of LAB on fermentation varies among species and strains.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Lee

Taniasuri

et al. 2020

Int J of Food Sci Tech

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The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL À1) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.

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The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Cited by 17 publications

References 21 publications

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

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