Journal of Food Quality / 2019 / Article / Tab 1

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/bacteriocinSourceStabilitySpectrum of actionReference

Pediococcus acidilactici/Pediocin SA-1Dry sausage100°C/121°C/60 min
−80, −20, 4, and 30°C
pH 3–12
Pathogens
Spoilages
[53]
Lactobacillus plantarum LP 31/PlantaricinDry-fermented sausageHigh temperature
Low pH
S. aureus/L. monocytogenes
B. cereus/Pseudomonas sp.
[54]
Pediococcus acidilacticiFresh meatHigh 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 sausageHigh 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 fishTemperature
Salt
Enterococcus/Lactobacillus
Bacillus/Listeria
[57]
Enterococcus faecium M3a/Enterocin A, P, BRabbit meat5% 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 jerkyHigh temperatures
pH 2–10
SDS/EDTA/Tween 80/urea
20% NaCl
Spoilages
Halotolerant
[59]
Lactobacillus sakei ST22Ch
ST153Ch
ST154Ch
Fermented and cured pork sausageUp 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-1Fermented meat productHigh temperatures
pH 2–10
Gram-positive
Gram-negative
[60]
Lactobacillus curvatus MBSa2 and MBSa3/Sakacin P and XItalian-type salamiTemperatures: 4–121°C
pH 2–8
NaCl 2–10%
L. monocytogenes[12]
Weissella hellenica BCC 7239/7293A and 7293BFermented pork sausageHigh 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-UVs300Fermented sausageHigh 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 ham100°C/60 min
Refrigeration (2 months) pH 2–10
Gram-positive
Gram-negative
[63]
Lactobacillus alimentarius FM-MM4/
Lactocine MM4
Fermented meat productHigh and low temperatures
pH 2–5
Gram-positive
Gram-negative
Yeasts: Saccharomyces cerevisiae
Pichia sp./Candida albicans
[64]
Lactobacillus plantarum DY4-2/DY4-2Fish50°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]