CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers. Review
FADDA, SILVINA; LÓPEZ, CONSTANZA; VIGNOLO, GRACIELA
ELSEVIER SCI LTD
Año: 2010 vol. 86 p. 66 - 66
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major. The present work reviews the most significant developments in which LAB are the main characteris acting both as starter cultures improving the sensorial quality and as biopreservative agents.New findings about the identification of low molecular weight peptides arisen from protein hydrolysis in dry fermented sausages and their relation with flavour is presented. Also, a brief description of a proteomic approach is detailed in order to exemplify its application as a tool in the search for improved LAB strains that will contribute to food quality and safety. Finaly the most important features of bacteriocinogenic LAB and its bacteriocin in bioprotection of meat and meat products are analyzed.