TY  - JOUR
AU  - YANG, Huixuan
AU  - LUO, Xin
AU  - LIANG, Rongrong
AU  - YANG, Xiaoyin
AU  - ZHU, Lixian
AU  - MAO, Yanwei
AU  - DONG, Pengcheng
AU  - HAN, Guangxing
AU  - ZHANG, Yimin
PY  - 2022
TI  - Application of Lactic Acid Bacteria as Biological Antibacterial Agent in Meat and Meat Products: A Review
JO  - Food Science
SN  - 1002-6630
SP  - 317
EP  - 325
VL  - 43
IS  - 7
AB  - Fresh meat and meat products are prone to microbial contamination due to the presence of plentiful water, proteins and other nutrients, causing huge economic loss to the meat industry. With increasing consumer demand for green and natural meat products, lactic acid bacteria (LAB) have become an excellent alternative to traditional antibacterial agents by virtue of their natural availability and sustainable protective effect. However, a systematic review of the antibacterial mechanism and application in the meat industry of LAB is still lacking today. Therefore, this article outlines the major antibacterial mechanism of LAB as biological antibacterial agents (such as by production of organic acids and bacteriocins as well as competitive inhibition), and it also summarizes the current status of research on the effect of LAB on ensuring the safety of fresh meat and meat products under different packaging methods, different application methods, various metabolic environments or processing conditions, fluctuating temperatures. Moreover, this article discusses the impact of LAB on the quality of meat products and the safety of LAB applied in meat products. Finally, it concludes with future prospects for LAB application in the meat industry.
UR  - https://doi.org/10.7506/spkx1002-6630-20201215-185
DO  - 10.7506/spkx1002-6630-20201215-185