Volume 109, November 2015, Pages 101–105
61st International Congress of Meat science and Technology (61st ICoMST), 23-28 August 2015, Clermont Ferrand, France
Highlights
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- Bacteriocin producing LAB can enhance quality, safety, and health benefits.
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- LAB are emerging as probiotic starter in fermented meat products.
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- Fermented meat products are potential carriers of probiotics for consumption.
Abstract
Lactic
acid bacteria (LAB) are very important in converting of agricultural
products into safe, delicious and shelf stable foods for human
consumption. The preservative activity of LAB in foods is mainly
attributed to the production of anti-microbial metabolites such as
organic acids and bacteriocins which enables them to grow and control
the growth of pathogens and spoilage microorganisms. Besides ensuring
safety, bacteriocin-producing LAB with their probiotic potentials could
also be emerging as a means to develop functional meat products with
desirable health benefits. Nevertheless, to be qualified as a candidate
probiotic culture, other prerequisite probiotic properties of
bacteriocin-producing LAB have to be assessed according to regulatory
guidelines for probiotics. Nham is an indigenous fermented sausage of
Thailand that has gained popularity and acceptance among Thais. Since
Nham is made from raw meat and is usually consumed without cooking,
risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes,
are frequently observed. With an ultimate goal to produce safer and
healthier product, our research attempts on the development of a variety
of new Nham products are discussed.
Keywords
- Bacteriocin;
- Lactic acid bacteria;
- Safety;
- Fermented meat;
- Health benefit
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