The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Author(s)

Carneiro, Kayque Ordonho ; Campos, Gabriela Zampieri ; Lima, Joao Marcos Scafuro ; Rocha, Ramon da Silva ; Vaz-Velho, Manuela ; Todorov, Svetoslav Dimitrov

• Document type: Journal article
• Source: FOODS; v. 13, n. 19, p. 22-pg., 2024-10-01.

Abstract

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products. (AU)

• FAPESP's process: 24/01721-8 - Health beneficial properties of bacteriocins produced by lactic acid bacteria isolated from indigenous fermented products
• Grantee: Svetoslav Dimitrov Todorov
• Support Opportunities: Regular Research Grants
• FAPESP's process: 22/14824-4 - PROCESSING AND EVALUATION OF FUNCTIONAL YOGURT USING GRAPE SEED EXTRACT OBTAINED FROM WASTE FROM THE WINE INDUSTRY ENCAPSULATED IN WASTE YEAST FROM BREWERIES
• Grantee: Ramon da Silva Rocha
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 23/14944-2 - Evalution of GABA production by lactic acid bacteria.
• Grantee: Kayque Ordonho Carneiro
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 23/05394-9 - Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications
• Grantee: Svetoslav Dimitrov Todorov
• Support Opportunities: Regular Research Grants