INVESTIGADORES
CASTELLANO Patricia Haydee
capítulos de libros
Título:
Bioprotective Cultures
Autor/es:
VIGNOLO GRACIELA; FADDA SILVINA; CASTELLANO PATRICIA
Libro:
Meat Biotechnology
Editorial:
Springer
Referencias:
Año: 2008; p. 399 - 429
Resumen:
In the last few years, concerns over food safety have increased their importance due to its dramatic impact on public health. Although meat has always been of great importance in the human diet, a series of food scandals involving meat and meat products have erupted, triggering a sudden lack of consumer confidence and leading to a dramatic fall in demand. Lactic acid bacteria (LAB) associated with meat products are important bacteriocin producers. Bacteriocins are proteinaceous antagonistic substances that are important in the control of spoilage and pathogenous microorganisms. The use of LAB as bioprotective cultures to extend the shelf life of fresh meat will improve microbial stability and safety in commercial meat preservation. Lactobacillus curvatus CRL705 used as a protective culture in fresh beef showed to be effective in inhibiting Listeria innocua and Brochothrix thermosphacta as well as the indigenous contaminant LAB, retaining its inhibitory effect at low temperatures and having a negligible effect on meat pH. A description of meatborne bacteriocins and their application in raw meat, fermented and ready-to-eat meat products to extend their shelf life is also discussed. Food-grade bacteriocinogenic LAB constitute a challenge to the meat industry to improve meat and meat products image in a market context in which a lack of consumer confidence has been triggered.