Bioconservación de alimentos cárnicos
- Grande Burgos, María José
- Lucas López, Rosario
- López Aguayo, Mª Carmen
- Pérez Pulido, Rubén
- Gálvez, Antonio
ISSN: 1130-2534
Année de publication: 2011
Volumen: 24
Pages: 111-123
Type: Article
D'autres publications dans: Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental
Résumé
Bacteriocins as well as their producer strains have been widely investigated for application in natural food preservation processes (biopreservation). Numerous studies have been carried out on application of bacteriocins such as nisin, pediocin and others in different types of meat products, either singly or in combination with other antimicrobials (such as organic acids or chelating agents) or treatments (such as heat, pulsed light or high hydrostatic pressure). Many of the results reported are highly promising, like for example the application of bacteriocins in edible coatings for sausages. Bacteriocin-producing lactic acid bacteria are also interesting, in view of their possible applications as protective cultures or as starter cultures in fermented meat products, increasing the product safety. Bacteriocin-producing starter cultures with additional functional properties open new possibilities for innovation and development of new fermented meat products.