Journal of Food Quality

Review Article

Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

Table 1

Characterization (temperature and pH stability, spectrum of action, surfactants, and additives) of LAB isolated from meat and meat products.


Microorganism producer/bacteriocin	Source	Stability	Spectrum of action	Reference

Pediococcus acidilactici/Pediocin SA-1	Dry sausage	100°C/121°C/60 min −80, −20, 4, and 30°C pH 3–12	Pathogens Spoilages	[53]
Lactobacillus plantarum LP 31/Plantaricin	Dry-fermented sausage	High temperature Low pH	S. aureus/L. monocytogenes B. cereus/Pseudomonas sp.	[54]
Pediococcus acidilactici	Fresh meat	High and low temperatures pH 3–9	E. coli/B. cereus/S. aureus Salmonella typhi/Vibrio cholerae Shigella sp./E. faecalis	[55]
Lactobacillus plantarum/BacST202Ch BacST216Ch	Pork smoked sausage	High and low temperatures pH 2.0–12.0 Triton X-100/Tween 80/Tween 20 SDS (sodium dodecyl sulfate) NaCl/urea/EDTA	Gram-positive Gram-negative	[56]
Enterococcus faecium NKR-5-3/Enterocins NKR-5-3A, B, C, D, Z	Fermented fish	Temperature Salt	Enterococcus/Lactobacillus Bacillus/Listeria	[57]
Enterococcus faecium M3a/Enterocin A, P, B	Rabbit meat	5% bile salts low pH	L. monocytogenes CCM 4699 S. aureus 3A3 S. enterica serovar enteritidis PT4	[58]
Lactococcus lactis subsp. Lactis 69/ Nisin Z	Beef jerky	High temperatures pH 2–10 SDS/EDTA/Tween 80/urea 20% NaCl	Spoilages Halotolerant	[59]
Lactobacillus sakei ST22Ch ST153Ch ST154Ch	Fermented and cured pork sausage	Up to 100°C pH 4–10 Triton X-100/Tween 20/Tween 80 SDS/NaCl/urea/EDTA	E. faecium ATCC 19443 L. ivanovii subsp. ivanovii ATCC 19119 L. monocytogenes NCTC 11944, NCTC 7973 and Scott A	[13]
Lactobacillus plantarum BM-1/Plantaricin BM-1	Fermented meat product	High temperatures pH 2–10	Gram-positive Gram-negative	[60]
Lactobacillus curvatus MBSa2 and MBSa3/Sakacin P and X	Italian-type salami	Temperatures: 4–121°C pH 2–8 NaCl 2–10%	L. monocytogenes	[12]
Weissella hellenica BCC 7239/7293A and 7293B	Fermented pork sausage	High and low temperatures pH Ethanol/isopropanol/acetone Acetonitrile/Tween 20/Tween 80 Triton X-100	Gram-positive Gram-negative: P. aeruginosa/S. Typhimurium Aeromonas hydrophila/E. coli	[61]
Lactobacillus plantarum M1-UVs300/M1-UVs300	Fermented sausage	High and low temperatures Acid pH Sodium citrate/sodium erythorbate Sodium tripolyphosphate	Gram-positive Gram-negative	[62]
Lactobacillus plantarum-GS16 Lactobacillus paraplantarum-GS54/ L.p.-GS16 L.p.p.-GS54	Sliced ham	100°C/60 min Refrigeration (2 months) pH 2–10	Gram-positive Gram-negative	[63]
Lactobacillus alimentarius FM-MM₄/ Lactocine MM₄	Fermented meat product	High and low temperatures pH 2–5	Gram-positive Gram-negative Yeasts: Saccharomyces cerevisiae Pichia sp./Candida albicans	[64]
Lactobacillus plantarum DY4-2/DY4-2	Fish	50°C, 100°C, and 121°C/30 min pH 2.5–5.5	P. fluorescens/P. aeruginosa Vibrio harveyi/B.cereus Shewanella putrefaciens Psychrobacter sp./B. licheniformis L. monocytogenes	[65]