Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments

Autores
Castellano, P.; Pérez Ibarreche, M.; Blanco Massani, M.; Fontana, C.; Vignolo, G. M.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
Fil: Castellano, P. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Pérez Ibarreche, M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Blanco Massani, M. Instituto Nacional de Tecnología Industrial. INTI-Plásticos; Argentina
Fil: Fontana, C. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Vignolo, G. M. Instituto Nacional de Tecnología Agropecuaria (INTA); Argentina
Fuente
Microorganisms, 5(3)
Materia
Agentes patógenos
Acido láctico
Bacterias lácticas
Metabolismo
Carnes
Industria cárnica
Productos cárnicos
Contaminación de alimentos
Seguridad alimentaria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/4.0/
Repositorio
Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
Institución
Instituto Nacional de Tecnología Industrial
OAI Identificador
nuevadc:BMassani2017Strategies_pdf
Acceder
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oai_identifier_str nuevadc:BMassani2017Strategies_pdf
network_acronym_str RIINTI
repository_id_str
network_name_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
spelling Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environmentsCastellano, P.Pérez Ibarreche, M.Blanco Massani, M.Fontana, C.Vignolo, G. M.Agentes patógenosAcido lácticoBacterias lácticasMetabolismoCarnesIndustria cárnicaProductos cárnicosContaminación de alimentosSeguridad alimentariaThe globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.Fil: Castellano, P. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); ArgentinaFil: Pérez Ibarreche, M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); ArgentinaFil: Blanco Massani, M. Instituto Nacional de Tecnología Industrial. INTI-Plásticos; ArgentinaFil: Fontana, C. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); ArgentinaFil: Vignolo, G. M. Instituto Nacional de Tecnología Agropecuaria (INTA); ArgentinaMDPI2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfBMassani2017Strategies.pdfhttps://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/BMassani.dir/doc.pdfMicroorganisms, 5(3)reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)instname:Instituto Nacional de Tecnología Industrialenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/openAccess2025-09-04T11:43:01Znuevadc:BMassani2017Strategies_pdfinstacron:INTIInstitucionalhttps://app.inti.gob.ar/greenstone3/biblioOrganismo científico-tecnológicohttps://argentina.gob.ar/intihttps://app.inti.gob.ar/greenstone3/oaiserver?verb=Identifypfalcato@inti.gob.arArgentinaopendoar:2025-09-04 11:43:01.733Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrialfalse
dc.title.none.fl_str_mv Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
title Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
spellingShingle Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
Castellano, P.
Agentes patógenos
Acido láctico
Bacterias lácticas
Metabolismo
Carnes
Industria cárnica
Productos cárnicos
Contaminación de alimentos
Seguridad alimentaria
title_short Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
title_full Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
title_fullStr Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
title_full_unstemmed Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
title_sort Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments
dc.creator.none.fl_str_mv Castellano, P.
Pérez Ibarreche, M.
Blanco Massani, M.
Fontana, C.
Vignolo, G. M.
author Castellano, P.
author_facet Castellano, P.
Pérez Ibarreche, M.
Blanco Massani, M.
Fontana, C.
Vignolo, G. M.
author_role author
author2 Pérez Ibarreche, M.
Blanco Massani, M.
Fontana, C.
Vignolo, G. M.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Agentes patógenos
Acido láctico
Bacterias lácticas
Metabolismo
Carnes
Industria cárnica
Productos cárnicos
Contaminación de alimentos
Seguridad alimentaria
topic Agentes patógenos
Acido láctico
Bacterias lácticas
Metabolismo
Carnes
Industria cárnica
Productos cárnicos
Contaminación de alimentos
Seguridad alimentaria
dc.description.none.fl_txt_mv The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
Fil: Castellano, P. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Pérez Ibarreche, M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Blanco Massani, M. Instituto Nacional de Tecnología Industrial. INTI-Plásticos; Argentina
Fil: Fontana, C. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Referencia para Lactobacilos (CERELA-CONICET); Argentina
Fil: Vignolo, G. M. Instituto Nacional de Tecnología Agropecuaria (INTA); Argentina
description The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv BMassani2017Strategies.pdf
https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/BMassani.dir/doc.pdf
identifier_str_mv BMassani2017Strategies.pdf
url https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/BMassani.dir/doc.pdf
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
openAccess
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Microorganisms, 5(3)
reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname:Instituto Nacional de Tecnología Industrial
reponame_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
collection Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname_str Instituto Nacional de Tecnología Industrial
repository.name.fl_str_mv Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrial
repository.mail.fl_str_mv pfalcato@inti.gob.ar
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