Naslov
Lactobacilli - functional starter cultures for meat applications

Autori
Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Lactobacillus: Classification, Uses and Health Implications

Urednik/ci
Peres Campos, Alba I. ; Mena, Arturo Leon

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2012

Raspon stranica
273-289

ISBN
978-1-62081-151-1

Ključne riječi
lactobacilli, fermented sausages, starter cultures

Sažetak
Lactic acid bacteria, primarily lactobacilli are known beneficial microbes with wide agri-food applications. Their use in animal production as feed/water additives could contribute to better growth performance, feed conversion or gut health by reducing colonization of pathogens. Today, when antibiotics are banned as growth promotors in food animals, lactobacilli and other natural antimicrobial agents are promising tool for improving microbial safety in agri-food chain. Furthermore, beneficial properties of lactobacilli are also employed in processing of food for human consumption, mainly fermented meat and dairy products. Naturally fermented foods with autochthonous „wild“ microbial population are rich source of lactobacilli with favorable technological and hygienic properties for food applications. For selection of potential functional starter cultures the strains must be phenotypically and genotypically characterized. Selection criteria should include technological, safety and probiotic features of the strain. Results of in vitro studies at given laboratory conditions could be promising, but performance of the culture in real food fermentation may not be relevant. This chapter summarizes results of current studies regarding selection and implementation of lactobacilli in (non)fermented meats with particular emphasis on technological and health benefits.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA