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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorBarcenilla, Coral
dc.contributor.authorDucic, Miroslav
dc.contributor.authorLópez Fernández, María Mercedes 
dc.contributor.authorPrieto Maradona, Miguel 
dc.contributor.authorÁlvarez Ordóñez, Avelino 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2022-01
dc.date.accessioned2022-03-15T10:51:19Z
dc.date.available2022-03-15T10:51:19Z
dc.identifier.issn0309-1740
dc.identifier.otherhttps://www.sciencedirect.com/science/article/pii/S0309174021002370?via%3Dihubes_ES
dc.identifier.urihttp://hdl.handle.net/10612/14230
dc.description.es_ES
dc.description.abstract[EN] The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.es_ES
dc.languageenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherLactic acid bacteriaes_ES
dc.subject.otherBiopreservationes_ES
dc.subject.otherMeates_ES
dc.subject.otherBacteriocinses_ES
dc.subject.otherNatural antimicrobialses_ES
dc.subject.otherFoodborne pathogenses_ES
dc.titleApplication of lactic acid bacteria for the biopreservation of meat products: A systematic reviewes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1016/j.meatsci.2021.108661
dc.description.peerreviewedSIes_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/818368/EUes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleMeat Sciencees_ES
dc.volume.number183es_ES
dc.page.initial108661es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Exceto quando indicado o contrário, a licença deste item é descrito como Attribution-NonCommercial-NoDerivatives 4.0 Internacional