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Meat Sci. 2015 Nov;109:66-74. doi: 10.1016/j.meatsci.2015.04.014. Epub 2015 Apr 28.

Lactic acid bacteria and their controversial role in fresh meat spoilage.

Author information

1
Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
2
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy.
3
Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
4
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy. Electronic address: ercolini@unina.it.

Abstract

Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely associated with fresh meat and cooked meat products. They represent a controversial cohort of microbial species that either contribute to spoilage through generation of offensive metabolites and the subsequent organoleptic downgrading of meat or serve as bioprotective agents with strains of certain species causing unperceivable or no alterations. Therefore, significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait corroborating the need to revisit the concept of spoilage.

KEYWORDS:

Carnobacterium; Food packaging; Lactic acid bacteria; Leuconostoc gelidum; Meat spoilage

PMID:
25972087
DOI:
10.1016/j.meatsci.2015.04.014
[Indexed for MEDLINE]

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