Castellano Patricia, Pérez Ibarreche Mariana, Blanco Massani Mariana, Fontana Cecilia, Vignolo Graciela M
Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
Microorganisms. 2017 Jul 11;5(3):38. doi: 10.3390/microorganisms5030038.
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding , with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
贸易和生活方式的全球化使得导致疾病出现的因素比以往任何时候都更加普遍。尽管生物技术取得了进步，但基于肉类的食品仍因病原体的存在而受到审查，这导致消费者信心下降，进而需求减少。在这种背景下，作为公认安全的微生物，乳酸菌为开发无病原体食品提供了一种替代方案，特别是通过最少的加工和更少的添加剂来避免这种情况，同时保持食品的感官特性。使用乳酸菌菌株，除了能产生乳酸外，还能产生抗菌肽（细菌素），这对肉类和即食（RTE）肉制品在发酵、加工和/或储存过程中的质量和安全产生影响，构成了一种有前景的工具。人们已经研究了许多基于细菌素的策略，包括使用生物防护培养物、纯化和/或半纯化的细菌素，以及在不同储存条件下将它们包含在各种包装材料中。探索了将细菌素作为使用非热技术的栅栏技术的一部分，用于即食肉制品的保鲜。同样，考虑到即食食品的后处理操作会导致食品被污染，还讨论了产细菌素乳酸菌在控制工业表面形成的生物膜方面的作用。
