Lactic Acid Bacteria and Their Controversial Role in Fresh Meat Spoilage

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

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.

MeSH terms

  • Animals
  • Carnobacterium*
  • Food Microbiology*
  • Food Packaging
  • Food Storage
  • Humans
  • Lactic Acid
  • Lactobacillus*
  • Leuconostoc*
  • Meat / microbiology*
  • Meat Products / microbiology

Substances

  • Lactic Acid