Lactic Acid Bacteria in Meat Fermentations

Le résumé fourni par la source

The lactic acid bacteria (LAB) communities that develop in traditional meat fermented products are a result of the stressful environmental conditions that exist during meat fermentation. In traditional fermented sausages, Latilactobacillus (L.) sakei and L. curvatus are by far the most often isolated species among LAB, but Lactiplantibacillus plantarum and species from Enterococcus and Pediococcus have also been isolated and/or used as starter cultures. L. sakei and L. curvatus are emblematic meat LAB considered the core functional bacteria in meat fermentation; their important role in meat technology, competitiveness for meat growth, acid production, protein degradation, and bio-preservative potential, as well as genomic diversity and proteomic profiles, are discussed herein. The feasibility to use fermented sausages as a vehicle of probiotics is also approached. Fermented sausages are unique products, often represented as elements of food heritage and identity. To deal with a threatening and globalizing trend, contemporary food markets rely on the oxymoronic concept of innovation though tradition. Since the prevailing microbiota of traditional fermented sausages seem to be associated with desirable aspects, using autochthonous and carefully selected LAB as starter cultures with specific functionalities could contribute to preserving typicality with benefits for both producers and consumers.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.