Bioprotection of Meat and Meat Products from Microbial Spoilage
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 201
Special Issue Editor
Interests: food microorganisms; spoilage; safety; hygiene; natural antimicrobial compounds; starters; food bioprotection and improvement; fermented foods and beverages; microbial ecology; toxin and mycotoxin; biomolecular methods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, various studies on antagonistic effects of microbial cultures (lactic acid bacteria, catalase-positive cocci, moulds) on spoilage and pathogenic bacteria in meat and meat products have been published. Cultures exerting these desired effects are referred to as “bioprotective cultures”. It is hoped that “bioprotection” (or “biopreservation”) using selected food-grade microorganisms or their metabolites may help in developing meat products with less salt, less fat and less chemical preservatives without impairing their safety and stability, and with minimal detrimental organoleptic changes. The purpose of this Special Issue is to discuss, in light of the recent research, the prospects and limitations of the bioprotection of meat and meat products.
Topics:
- Target microorganisms (spoilage agents, relevant pathogens) in meat and meat products;
- Microorganisms of potential use for bioprotection of meat and meat products;
- Lactic acid bacteria;
- Catalase-positive, food-grade cocci;
- Food-grade moulds and yeasts;
- Selection and safety of bioprotective strains;
- Mechanisms of bioprotection;
- Production of organic acids;
- Bacteriocin formation;
- Formation of other antimicrobial compounds;
- Competitive action;
- Bacteriophages;
- Studies on microbial interactions in meat and meat products;
- Legal aspects, labelling, consumer acceptance.
Prof. Dr. Giuseppe Comi
Guest Editor
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