Lactic acid bacteria and their controversial role in fresh meat spoilage

被引：157

作者：

Pothakos, Vasileios ^{[1
]}

Devlieghere, Frank ^{[1
]}

Villani, Francesco ^{[2
]}

Bjorkroth, Johanna ^{[3
]}

Ercolini, Danilo ^{[2
]}

机构：

[1] Univ Ghent, Dept Food Safety & Food Qual, Lab Food Microbiol & Food Preservat, Member Food2Know,Fac Biosci Engn, B-9000 Ghent, Belgium

[2] Univ Naples Federico II, Div Microbiol, Dept Agr Sci, Portici, Italy

[3] Univ Helsinki, Dept Food Hyg & Environm Hlth, Helsinki, Finland

来源：

MEAT SCIENCE | 2015年 / 109卷

关键词：

Lactic acid bacteria; Meat spoilage; Leuconostoc gelidum; Carnobacterium; Food packaging; GELIDUM SUBSP GASICOMITATUM; PACKAGED REFRIGERATED BEEF; HOMOFERMENTATIVE LACTOBACILLUS-SP; ANAEROBIC COLD-STORAGE; STORED FOOD-PRODUCTS; COOKED PEELED SHRIMP; PISCIUM CNCM I-4031; VACUUM-PACKED BEEF; READY-TO-EAT; MODIFIED-ATMOSPHERE;

D O I：

10.1016/j.meatsci.2015.04.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：66 / 74

页数：9

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