食物腐败
业务
食品科学
微生物
保质期
生物技术
食品安全
肉类包装业
细菌
生物
遗传学
作者
Gabriela Maia Danielski,Alberto Gonçalves Evangelista,Fernando Bittencourt Luciano,Renata Ernlund Freitas de Macedo
标识
DOI:10.1080/10408398.2020.1835818
摘要
Meat and meat products are important nutritional sources for humans; however, they are highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for the industry and has become a public health threat. Several biological methods have been developed to promote meat safety and to increase shelf life, mostly focusing on lactic acid bacteria from the genera Lactobacillus and Pediococcus. However, little attention has been paid to other groups of microorganisms with potential use as bioprotective cultures. This review aims to discuss the potential use of non-conventional microorganisms and biometabolites for bioprotection in meat and meat products. This review covers recent research involving the use of non-conventional microorganisms to improve the quality and safety of meat products. Bacteria that are often overlooked also have the potential for use in the food industry, either by direct application or by using their metabolites in the product itself or the development of intelligent packaging systems. Hopefully, this review will instigate new studies on emerging biological methods to ensure the safety of food and protect the health of consumers.
科研通智能强力驱动
Strongly Powered by AbleSci AI