Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely associated with fresh meat and cooked meat products. They represent a controversial cohort of microbial species that either contribute to spoilage through generation of offensive metabolites and the subsequent organoleptic downgrading of meat or serve as bioprotective agents with strains of certain species causing unperceivable or no alterations. Therefore, significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait corroborating the need to revisit the concept of spoilage.
Lactic acid bacteria and their controversial role in fresh meat spoilage / Vasileios, Pothakos; Frank, Devlieghere; Villani, Francesco; Johanna, Björkroth; Ercolini, Danilo. - In: MEAT SCIENCE. - ISSN 0309-1740. - 109:(2015), pp. 66-74. [10.1016/j.meatsci.2015.04.014]
Lactic acid bacteria and their controversial role in fresh meat spoilage
VILLANI, FRANCESCO;ERCOLINI, DANILO
2015
Abstract
Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely associated with fresh meat and cooked meat products. They represent a controversial cohort of microbial species that either contribute to spoilage through generation of offensive metabolites and the subsequent organoleptic downgrading of meat or serve as bioprotective agents with strains of certain species causing unperceivable or no alterations. Therefore, significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait corroborating the need to revisit the concept of spoilage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
