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review articleIssue 16 (2) 2017 pp. 119-126

Paulina Kęska1, Joanna Stadnik1, Dorota Zielińska2, Danuta Kołożyn-Krajewska2

1Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland
2
Department of Catering Technology and Food Hygiene, Warsaw University of Life Sciences ? SGGW, Poland

Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products

Abstract

Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed. These changes are catalyzed by endogenous meat enzymes and exogenous enzymes derived from natural contaminating bacteria or starter cultures applied. In dry-cured and fermented meat products they are represented mainly by lactic acid bacte- ria (LAB) that produce a wide range of compounds, such as bacteriocins, directed against other microorgan- isms. The use of bactericidal peptides does not affect the sensory quality of foodstuffs, so that they attract attention as alternative means of preserving the stability and safety of dry-cured products.

Keywords: LAB, bacteriocins, dry-cured meat products
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/1_2_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0466

For citation:

MLA Kęska, Paulina, et al. "Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products." Acta Sci.Pol. Technol. Aliment. 16.2 (2017): 119-126. http://dx.doi.org/10.17306/J.AFS.0466
APA Kęska P., Stadnik J., Zielińska D., Kołożyn-Krajewska D. (2017). Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products. Acta Sci.Pol. Technol. Aliment. 16 (2), 119-126 http://dx.doi.org/10.17306/J.AFS.0466
ISO 690 KęSKA, Paulina, et al. Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products. Acta Sci.Pol. Technol. Aliment., 2017, 16.2: 119-126. http://dx.doi.org/10.17306/J.AFS.0466