Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat

• Published in: Biocontrol Science Vol. 24; no. 4; pp. 185 - 192
• Main Authors: HERNÁNDEZ-AQUINO, S., MIRANDA-ROMERO, LUIS ALBERTO, FUJIKAWA, HIROSHI, MALDONADO-SIMÁN, EMA DE JESÚS, ALARCÓN-ZUÑIGA, BALDOMERO
• Format: Journal Article
• Language: English
• Published: Japan The Society for Antibacterial and Antifungal Agents, Japan 2019; Japan Science and Technology Agency
• Subjects: 3-Hydroxypropionaldehyde; Animals; Antibacterial activity; Antibiotics; Antimicrobial peptides; Bacteria; Bacteriocin; Bacteriocins; Bacteriocins - metabolism; Bacteriocins - pharmacology; Bacteriocins - toxicity; Coliforms; Drug Resistance, Microbial; E coli; Escherichia coli; Fermentation; Fermented fish paste; Fermented food; Fish spoilage; Food Contamination - prevention & control; Food industry; Food Microbiology; Food Preservation - methods; Food Preservatives - metabolism; Food Preservatives - pharmacology; Food Preservatives - toxicity; Food processing industry; Food Safety - methods; Food Storage - methods; Humans; Hydrogen peroxide; inhibition; Lactate; Lactic acid; Lactic acid bacteria; Lactobacillales - physiology; Listeria; Meat; Meat - microbiology; Meat Products - microbiology; Metabolites; Microbiota; Microbiota - physiology; pathogenic; Pathogenic bacteria; Peptides; Red Meat - microbiology; Salmonella; Secretions; Shelf life; Spoilage; Storage life; Yogurt; Salmonella; inhibition; pathogenic; Escherichia coli; Bacteriocin; spoilage
• ISSN: 1342-4815; 1884-0205
• DOI: 10.4265/bio.24.185

Lactic Acid Bacteria （LAB） are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the like-bacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.