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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 13, n. 19, p. 22-pg., 2024-10-01.

Resumo

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)

• Processo FAPESP: 24/01721-8 - Propriedades benéficas à saúde de bacteriocinas produzidas por bactérias ácido láticas isoladas de produtos fermentados indígenas
• Beneficiário: Svetoslav Dimitrov Todorov
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 22/14824-4 - Processamento e avaliação de iogurte funcional utilizando extrato de semente de uva obtido de resíduos da indústria vitivinícola encapsulado em leveduras residuais de cervejarias
• Beneficiário: Ramon da Silva Rocha
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 23/14944-2 - Estudo da produção de GABA por bactérias ácido láticas
• Beneficiário: Kayque Ordonho Carneiro
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 23/05394-9 - Multitarefa de microorganismos benéficos bacteriocinogênicos (bactérias do ácido lático e Bacillus spp.) em aplicações de segurança de alimentos e promoção da saúde
• Beneficiário: Svetoslav Dimitrov Todorov
• Modalidade de apoio: Auxílio à Pesquisa - Regular