Bioprotection in Meat and Meat Products

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 the light of recent research, the prospects and limitations of 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
Prof. Friedrich-Karl Lücke
Guest Editors

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