Carneiro Kayque Ordonho, Campos Gabriela Zampieri, Scafuro Lima João Marcos, Rocha Ramon da Silva, Vaz-Velho Manuela, Todorov Svetoslav Dimitrov
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Food Research Center (FoRC), Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Food Research Center (FoRC), Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.
Foods. 2024 Oct 6;13(19):3170. doi: 10.3390/foods13193170.
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products.
乳酸菌（LABs）是具有重要科学和工业价值的微生物，在肉类及肉制品中具有巨大的应用潜力。这篇综述全面阐述了乳酸菌的主要特性、其营养、功能和技术优势，尤其是它们不仅作为发酵剂的重要性。乳酸菌在发酵过程中会产生多种代谢产物，其中包括生物活性化合物，如具有抗菌、抗糖尿病、抗高血压和免疫调节特性的肽。这些代谢产物不仅具有多种促进健康的益处，从技术角度来看也很重要。例如，无论是从感官、产品质量还是安全角度考虑，细菌素、有机酸和其他化合物都非常重要。随着γ-氨基丁酸（GABA）的产生，胞外多糖、抗氧化剂和维生素都是有益的代谢产物，它们会影响安全性、工艺过程，甚至对促进消费者健康有益。尽管有这些益处，但这篇综述也强调，一些乳酸菌可能具有毒力特性，在食品配方中使用特定菌株时需要进行严格评估。总体而言，这篇综述希望通过增加对乳酸菌在肉类及肉制品中各种益处的了解，为科学文献做出贡献。
