‘Protective cultures’ are antagonistic cultures used primarily for inhibiting the growth of pathogenic organisms and to extend the shelf life of the meat products without altering the sensory properties and can act as starter cultures as well in meat fermentation. With health-conscious consumers demanding minimally processed foods and a lack of refrigeration facilities in many parts of the world, the use of protective cultures and bacteriocins can be a promising alternative. Protective cultures confer additional food safety against pathogenic and spoilage bacteria thereby improving the microbial safety of meat products and they also serve as indicator bacteria against the various forms of temperature, handling abuses etc. by detecting their metabolites which helps in identifying the abuse that the product had suffered.
This article reviews the beneficial role of meat starter cultures in fermentation, flavour development, and safety of fermented meat products and their prospects in further improving the production process and the possible tailor-making of fermented meat products to satisfy the varied taste buds of meat consumers.
Author(s) Details:
Rajendra Nath Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinar Science, Khanapara, Guwahati – 781022, India.
Trishna Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary Science, Khanapara, Guwahati – 781022, India.
Rashmi Rekha Saikia
Department of Livestock Products Technology, Assam Agricultural University, Lakhimpur College of Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.
Also See :
Recent Global Research Developments in Lactic Acid Bacteria: Effects on Flavor and Quality in Fermented Meats
Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products: This review discusses how LAB influence the metabolism pathways, flavor, and microbial flora in fermented meat products. LAB metabolize proteins, lipids, and glycogen, contributing to unique flavors and improved safety profiles of fermented foods [1] .
Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food: This article highlights the role of LAB in food processing and preservation. LAB enhance food quality by producing lactic acid, vitamins, and bacteriocins, which inhibit unwanted microorganisms and improve the texture and flavor of foods [2] .
Current Research of Lactic Acid Bacteria in Fermented Foods: This paper reviews the latest findings on LAB in fermented foods, focusing on their metabolic activities and the resulting impact on food quality and safety [3].
Impact of Lactic Acid Bacteria on the Flavor and Quality of Fermented Meat Products: This study explores the biochemical processes driven by LAB in fermented meats, emphasizing their role in flavor development and quality enhancement [4].
Lactic Acid Bacteria in Fermented Meat Products: A Review: This comprehensive review examines the various strains of LAB used in meat fermentation, their metabolic pathways, and their effects on the sensory properties and safety of the final products [3].
References
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- Wang, Y., Han, J., Wang, D., Gao, F., Zhang, K., Tian, J., & Jin, Y. (2022). Research update on the impact of lactic acid bacteria on the substance metabolism, flavor, and quality characteristics of fermented meat products. Foods, 11(14), 2090.
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