Woraprayote Weerapong, Malila Yuwares, Sorapukdee Supaluk, Swetwiwathana Adisorn, Benjakul Soottawat, Visessanguan Wonnop
National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand.
Faculty of Agricultural Technology, King Mongkut's Institiute of Technology Ladkrabang (KMITL), Chalong-krung Road, Ladkrabang, Bangkok 10520, Thailand.
Meat Sci. 2016 Oct;120:118-132. doi: 10.1016/j.meatsci.2016.04.004. Epub 2016 Apr 13.
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
肉类和肉制品一直是人类饮食的重要组成部分，并且含有对生长和健康有价值的营养物质。然而，它们容易腐烂且易受微生物污染，这不仅会增加消费者的健康风险，还会给肉类行业带来经济损失。利用乳酸菌（LAB）产生的细菌素作为天然防腐剂受到了广泛关注。将产生细菌素的LAB细胞作为发酵剂或保护性培养物接种适用于发酵肉类，而当LAB活细胞在实际肉类系统中无法产生细菌素时，直接添加细菌素作为食品添加剂则更为可取。将细菌素加入包装是提高肉类安全性的另一种方法，以避免直接向肉类中添加细菌素。细菌素的利用可以有效地促进食品安全，特别是当它被纳入栅栏技术概念时。在这篇综述中，我们重新审视了LAB细菌素及其在肉类和肉制品中的应用。还讨论了最近发现的细菌素的分子结构和特性，以及其典型特性。
