Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
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DOI：
10.1016/j.meatsci.2006.10.022
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发表时间：
2007-05-01
期刊：
影响因子：
7.1
通讯作者：
Mayo, Baltasar
中科院分区：
文献类型：
--
作者：
Ammor, Mohammed Salim;Mayo, Baltasar
长期以来，乳酸菌（LAB）一直被用作发酵干香肠和其他肉类食品生产中的发酵剂。这些培养物通常被设计为满足食品安全、保质期、技术有效性和经济可行性标准。除了所有这些传统特性外，新型发酵剂还应考虑到食物中生物胺的形成以及细菌对抗生素耐药性的发展和传播所带来的风险。此外，“功能性发酵剂”可以通过快速酸化或产生抗菌剂（细菌素）来保护消费者免受有害细菌的侵害。特别选择的培养物也可以提供益生菌的益处，并且，如果适当地修改，它们甚至可以被认可营养特性。本综述讨论了在选择乳酸菌发酵剂生产发酵干香肠时应考虑的技术和新的选择标准。(c)2006爱思唯尔有限公司保留所有权利。
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacteria] resistance to antibiotics. Further, 'functional starters' could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages. (c) 2006 Elsevier Ltd. All rights reserved.