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Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

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  • Shima Kaveh

    (Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran)

  • Seyed Mohammad Bagher Hashemi

    (Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran)

  • Elahe Abedi

    (Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran)

  • Mohammad Javad Amiri

    (Department of Water Engineering, Faculty of Agriculture, Fasa University, Fasa 74616-86131, Iran)

  • Francesca Laura Conte

    (Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci 13, 98168 Messina, Italy)

Abstract

Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives.

Suggested Citation

  • Shima Kaveh & Seyed Mohammad Bagher Hashemi & Elahe Abedi & Mohammad Javad Amiri & Francesca Laura Conte, 2023. "Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites," Sustainability, MDPI, vol. 15(13), pages 1-17, June.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:13:p:10154-:d:1179978
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    References listed on IDEAS

    as
    1. Shiying Ren & Xiaoqing Yuan & Fei Liu & Fang Fang & Hafiz M. N. Iqbal & Sara A. Zahran & Muhammad Bilal, 2022. "Bacteriocin from Lacticaseibacillus rhamnosus sp. A5: Isolation, Purification, Characterization, and Antibacterial Evaluation for Sustainable Food Processing," Sustainability, MDPI, vol. 14(15), pages 1-16, August.
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    Cited by:

    1. Hugo Miguel Lisboa & Matheus Bittencourt Pasquali & Antonia Isabelly dos Anjos & Ana Maria Sarinho & Eloi Duarte de Melo & Rogério Andrade & Leonardo Batista & Janaina Lima & Yasmin Diniz & Amanda Bar, 2024. "Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability," Sustainability, MDPI, vol. 16(18), pages 1-44, September.

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