meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2026-11-1-57-68meat-553Research ArticleСтатьиLactic acid bacteria: Two sides of the same coinLactic acid bacteria: Two sides of the same coinhttps://orcid.org/0000-0001-9265-5511YushinaYu. K.YushinaYu. K.

Yulia K. Yushina, Doctor of Technical Sciences, Head of Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Yulia K. Yushina, Doctor of Technical Sciences, Head of Department of Hygiene of Production and Microbiology

26, Talalikhin str., 109316, Moscow

yu.yushina@fncps.ruhttps://orcid.org/0000-0002-3048-7118DeryuginV. K.DeryuginV. K.

Vyacheslav K. Deryugin, Junior Research Assistant, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Vyacheslav K. Deryugin, Junior Research Assistant, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

v.deryugin@fncps.ruhttps://orcid.org/0000-0002-5048-9321ZaikoE. V.ZaikoE. V.

Elena V. Zaiko, Candidate of Technical Sciences, Junior research assistant, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Elena V. Zaiko, Candidate of Technical Sciences, Junior research assistant, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

e.zaiko@fncps.ruhttps://orcid.org/0000-0002-1374-2746BataevaD. S.BataevaD. S.

Dagmara S. Bataeva, Candidate of Technical Sciences, Leading Research Fellow, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Dagmara S. Bataeva, Candidate of Technical Sciences, Leading Research Fellow, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

d.bataeva@fncps.ruhttps://orcid.org/0000-0002-8581-2379GrudistovaM. A.GrudistovaM. A.

Maria A. Grudistova, Candidate of Technical Sciences, Researcher, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Maria A. Grudistova, Candidate of Technical Sciences, Researcher, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

m.grudistova@fncps.ruhttps://orcid.org/0000-0002-2508-2888MakhovaA. A.MakhovaA. A.

Anzhelika A. Makhova, Researcher, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

Anzhelika A. Makhova, Researcher, Department of Hygiene of Production and Microbiology 

26, Talalikhina str., 109316, Moscow

a.mahova@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation2026040420261115768Copyright © Yushina Y.K., Deryugin V.K., Zaiko E.V., Bataeva D.S., Grudistova M.A., Makhova A.A., 20262026Yushina Y.K., Deryugin V.K., Zaiko E.V., Bataeva D.S., Grudistova M.A., Makhova A.A.Yushina Y.K., Deryugin V.K., Zaiko E.V., Bataeva D.S., Grudistova M.A., Makhova A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/553

This review systematizes current data on the dual role of LABs. On the one hand, they are the basis for biopreservation as a source of bacteriocins and organic acids and serve as probiotics in fermented products. On the other hand, psychrotrophic strains of Lactobacillus, Leuconostoc, Carnobacterium, and Weissella are adapted to refrigerated storage and modified atmosphere packaging conditions, making them key spoilage agents in meat products, causing acidification, gas production, and slime formation. A particular problem is their ability to form resistant biofilms on processing equipment, leading to cross-contamination. The paper substantiates the need to move from generalized approaches to precise, strain-specific control. An effective risk management strategy should integrate modern methods of molecular monitoring (metagenomics, MALDI-TOF MS) to trace contamination sources; the development of targeted sanitation procedures against biofilms; and the implementation of biological control methods using antagonist cultures. It is concluded that the future of sustainable LAB use lies in an integrated approach that maximizes their beneficial potential for biopreservation and food fortification while simultaneously employing advanced scientific methods to mitigate the associated spoilage risks.

This review systematizes current data on the dual role of LABs. On the one hand, they are the basis for biopreservation as a source of bacteriocins and organic acids and serve as probiotics in fermented products. On the other hand, psychrotrophic strains of Lactobacillus, Leuconostoc, Carnobacterium, and Weissella are adapted to refrigerated storage and modified atmosphere packaging conditions, making them key spoilage agents in meat products, causing acidification, gas production, and slime formation. A particular problem is their ability to form resistant biofilms on processing equipment, leading to cross-contamination. The paper substantiates the need to move from generalized approaches to precise, strain-specific control. An effective risk management strategy should integrate modern methods of molecular monitoring (metagenomics, MALDI-TOF MS) to trace contamination sources; the development of targeted sanitation procedures against biofilms; and the implementation of biological control methods using antagonist cultures. It is concluded that the future of sustainable LAB use lies in an integrated approach that maximizes their beneficial potential for biopreservation and food fortification while simultaneously employing advanced scientific methods to mitigate the associated spoilage risks.

LABsspoilagefood safetybacteriocinsmicroorganismsshelf lifeLABsspoilagefood safetybacteriocinsmicroorganismsshelf lifeThe article was published as part of the research topic No. FGUS-2024-0002 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.The article was published as part of the research topic No. FGUS-2024-0002 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesKasra-Kermanshahi, R., Mobarak-Qamsari, E. (2015). Inhibition effect of lactic acid bacteria against food born pathogen, Listeria monocytogenes. Applied Food Biotechnology, 2(4), 11–19. https://doi.org/10.22037/afb.v2i4.8894Kasra-Kermanshahi, R., Mobarak-Qamsari, E. (2015). Inhibition effect of lactic acid bacteria against food born pathogen, Listeria monocytogenes. Applied Food Biotechnology, 2(4), 11–19. https://doi.org/10.22037/afb.v2i4.8894Kaur, M., Williams, M., Bissett, A., Ross, T., Bowman, J.P. (2021). Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat. Food Microbiology, 94, Article 103648. https://doi.org/10.1016/j.fm.2020.103648Kaur, M., Williams, M., Bissett, A., Ross, T., Bowman, J.P. (2021). Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat. Food Microbiology, 94, Article 103648. https://doi.org/10.1016/j.fm.2020.103648Mora-Villalobos, J.A., Montero-Zamora, J., Barboza, N., RojasGarbanzo, C., Usaga, J., Redondo-Solano, M. et al. (2020). Multi-product lactic acid bacteria fermentations: A review. Fermentation, 6(1), Article 23. https://doi.org/10.3390/fermentation6010023Mora-Villalobos, J.A., Montero-Zamora, J., Barboza, N., RojasGarbanzo, C., Usaga, J., Redondo-Solano, M. et al. (2020). Multi-product lactic acid bacteria fermentations: A review. Fermentation, 6(1), Article 23. https://doi.org/10.3390/fermentation6010023Cousin, F. J., Lynch, S. M., Harris, H. M., McCann, A., Lynch, D. B., Neville, B. A. et al. (2015). Detection and genomic characterization of motility in Lactobacillus curvatus: Confirmation of motility in a species outside the Lactobacillus salivarius clade. Applied and Environmental Microbiology, 81(4), 1297–1308. https://doi.org/10.1128/AEM.03594-14Cousin, F. J., Lynch, S. M., Harris, H. M., McCann, A., Lynch, D. B., Neville, B. A. et al. (2015). Detection and genomic characterization of motility in Lactobacillus curvatus: Confirmation of motility in a species outside the Lactobacillus salivarius clade. Applied and Environmental Microbiology, 81(4), 1297–1308. https://doi.org/10.1128/AEM.03594-14Hayek, S. A., Ibrahim, S. A. (2013). Current limitations and challenges with lactic acid bacteria: A review. Food and Nutrition Sciences, 4(11), 73–87. http://dx.doi.org/10.4236/fns.2013.411A010Hayek, S. A., Ibrahim, S. A. (2013). Current limitations and challenges with lactic acid bacteria: A review. Food and Nutrition Sciences, 4(11), 73–87. http://dx.doi.org/10.4236/fns.2013.411A010Hébert, E. M., Raya, R. R., de Giori, G. S. (2004). Evaluation of minimal nutritional requirements of lactic acid bacteria used in functional foods. Chapter in a book: Environmental microbiology: Methods and protocols. Totowa, NJ: Humana Press, 2004. https://doi.org/10.1385/1-59259-765-3:139Hébert, E. M., Raya, R. R., de Giori, G. S. (2004). Evaluation of minimal nutritional requirements of lactic acid bacteria used in functional foods. Chapter in a book: Environmental microbiology: Methods and protocols. Totowa, NJ: Humana Press, 2004. https://doi.org/10.1385/1-59259-765-3:139Vinderola, G., Ouwehand, A., Salminen, S., von Wright, A. (2019). Lactic acid bacteria: Microbiological and functional aspects. CRC Press, 2019. https://doi.org/10.1201/9780429057465Vinderola, G., Ouwehand, A., Salminen, S., von Wright, A. (2019). Lactic acid bacteria: Microbiological and functional aspects. CRC Press, 2019. https://doi.org/10.1201/9780429057465Parvez, S., Malik, K. A., Ah Kang, S., Kim, H. -Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.xParvez, S., Malik, K. A., Ah Kang, S., Kim, H. -Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.xMokoena, M. P. (2017). Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against uropathogens: A mini-review. Molecules, 22(8), Article 1255. https://doi.org/10.3390/molecules22081255Mokoena, M. P. (2017). Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against uropathogens: A mini-review. Molecules, 22(8), Article 1255. https://doi.org/10.3390/molecules22081255Lechiancole, T., Ricciardi, A., Parente, E. (2002). Optimization of media and fermentation conditions for the growth of Lactobacillus sakei. Annals of Microbiology, 52(3), 257–274.Lechiancole, T., Ricciardi, A., Parente, E. (2002). Optimization of media and fermentation conditions for the growth of Lactobacillus sakei. Annals of Microbiology, 52(3), 257–274.Foucaud, C., Francois, A., Richard, J.(1997). Development of a chemically defined medium for the growth of Leuconostoc mesenteroides. Applied and Environmental Microbiology, 63(1), 301–304. https://doi.org/10.1128/aem.63.1.301-304.1997Foucaud, C., Francois, A., Richard, J.(1997). Development of a chemically defined medium for the growth of Leuconostoc mesenteroides. Applied and Environmental Microbiology, 63(1), 301–304. https://doi.org/10.1128/aem.63.1.301-304.1997Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A.P., Harris, H. M. B., Mattarelli, P. et al. (2020). A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology, 70(4), 2782–2858. https://doi.org/10.1099/ijsem.0.004107Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A.P., Harris, H. M. B., Mattarelli, P. et al. (2020). A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology, 70(4), 2782–2858. https://doi.org/10.1099/ijsem.0.004107Zhang, T., Zhang, Y., Li, L., Jiang, X., Chen, Z., Zhao, F. et al. (2022). Biosynthesis and production of class II bacteriocins of food-associated lactic acid bacteria. Fermentation, 8(5), Article 217. https://doi.org/10.3390/fermentation8050217Zhang, T., Zhang, Y., Li, L., Jiang, X., Chen, Z., Zhao, F. et al. (2022). Biosynthesis and production of class II bacteriocins of food-associated lactic acid bacteria. Fermentation, 8(5), Article 217. https://doi.org/10.3390/fermentation8050217Quinto, E. J., Jiménez, P., Caro, I., Tejero, J., Mateo, J., Girbés, T. (2014). Probiotic lactic acid bacteria: A review. Food and Nutrition Sciences, 5(18), 1765–1775. http://doi.org/10.4236/fns.2014.518190Quinto, E. J., Jiménez, P., Caro, I., Tejero, J., Mateo, J., Girbés, T. (2014). Probiotic lactic acid bacteria: A review. Food and Nutrition Sciences, 5(18), 1765–1775. http://doi.org/10.4236/fns.2014.518190Sadishkumar, V., Jeevaratnam, K. (2017). In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves. International Journal of Food Science and Technology, 52(2), 329– 340. https://doi.org/10.1111/ijfs.13284Sadishkumar, V., Jeevaratnam, K. (2017). In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves. International Journal of Food Science and Technology, 52(2), 329– 340. https://doi.org/10.1111/ijfs.13284Hakim, B. N. A., Xuan, N. J., Oslan, S. N. H. (2023). A comprehensive review of bioactive compounds from lactic acid bacteria: Potential functions as functional food in dietetics and the food industry. Foods, 12(15), Article 2850. https://doi.org/10.3390/foods12152850Hakim, B. N. A., Xuan, N. J., Oslan, S. N. H. (2023). A comprehensive review of bioactive compounds from lactic acid bacteria: Potential functions as functional food in dietetics and the food industry. Foods, 12(15), Article 2850. https://doi.org/10.3390/foods12152850Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., Ruzzi, M. (2019). Health-promoting components in fermented foods: An up-to-date systematic review. Nutrients, 11(5), Article 1189. https://doi.org/10.3390/nu11051189Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., Ruzzi, M. (2019). Health-promoting components in fermented foods: An up-to-date systematic review. Nutrients, 11(5), Article 1189. https://doi.org/10.3390/nu11051189Naidu, A. S., Bidlack, W. R., Clemens, R. A. (1999). Probiotic spectra of lactic acid bacteria (LAB). Critical Reviews in Food Science and Nutrition, 39(1), 13–126. https://doi.org/10.1080/10408699991279187Naidu, A. S., Bidlack, W. R., Clemens, R. A. (1999). Probiotic spectra of lactic acid bacteria (LAB). Critical Reviews in Food Science and Nutrition, 39(1), 13–126. https://doi.org/10.1080/10408699991279187Parada, J.L., Caron, C. R., Medeiros, A. B. P., Soccol, C. R. (2007). Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives. Brazilian archives of Biology and Technology, 50(3), 512–542. https://doi.org/10.1590/S1516-89132007000300018Parada, J.L., Caron, C. R., Medeiros, A. B. P., Soccol, C. R. (2007). Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives. Brazilian archives of Biology and Technology, 50(3), 512–542. https://doi.org/10.1590/S1516-89132007000300018Sidhu, P. K., Nehra, K. (2019). Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocins. Journal of King Saud University-Science, 31(4), 758–767. https://doi.org/10.1016/j.jksus.2017.12.007Sidhu, P. K., Nehra, K. (2019). Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocins. Journal of King Saud University-Science, 31(4), 758–767. https://doi.org/10.1016/j.jksus.2017.12.007Field, D., Ross, R. P., Hill, C. (2018). Developing bacteriocins of lactic acid bacteria into next generation biopreservatives. Current Opinion in Food Science, 20, 1–6. https://doi.org/10.1016/j.cofs.2018.02.004Field, D., Ross, R. P., Hill, C. (2018). Developing bacteriocins of lactic acid bacteria into next generation biopreservatives. Current Opinion in Food Science, 20, 1–6. https://doi.org/10.1016/j.cofs.2018.02.004Bourdichon, F., Laulund, S., Tenning, P. (2019). Inventory of microbial species with a rationale: A comparison of the IDF/EFFCA inventory of microbial food cultures with the EFSA Biohazard Panel qualified presumption of safety. FEMS Microbiology Letters, 366(Supplement_1), Article fnz048. https://doi.org/10.1093/femsle/fnz048Bourdichon, F., Laulund, S., Tenning, P. (2019). Inventory of microbial species with a rationale: A comparison of the IDF/EFFCA inventory of microbial food cultures with the EFSA Biohazard Panel qualified presumption of safety. FEMS Microbiology Letters, 366(Supplement_1), Article fnz048. https://doi.org/10.1093/femsle/fnz048Prudêncio, C. V., dos Santos, M. T., Vanetti, M. C. D. (2015). Strategies for the use of bacteriocins in Gram-negative bacteria: Relevance in food microbiology. Journal of Food Science and Technology, 52(9), 5408–5417. https://doi.org/10.1007/s13197-014-1666-2Prudêncio, C. V., dos Santos, M. T., Vanetti, M. C. D. (2015). Strategies for the use of bacteriocins in Gram-negative bacteria: Relevance in food microbiology. Journal of Food Science and Technology, 52(9), 5408–5417. https://doi.org/10.1007/s13197-014-1666-2Turgis, M., Vu, K. D., Dupont, C., Lacroix, M. (2012). Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria. Food Research International, 48(2), 696–702. https://doi.org/10.1016/j.foodres.2012.06.016Turgis, M., Vu, K. D., Dupont, C., Lacroix, M. (2012). Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria. Food Research International, 48(2), 696–702. https://doi.org/10.1016/j.foodres.2012.06.016Govaris, A., Solomakos, N., Pexara, A., Chatzopoulou, P. S. (2010). The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International Journal of Food Microbiology, 137(2–3), 175–180. https://doi.org/10.1016/j.ijfoodmicro.2009.12.017Govaris, A., Solomakos, N., Pexara, A., Chatzopoulou, P. S. (2010). The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International Journal of Food Microbiology, 137(2–3), 175–180. https://doi.org/10.1016/j.ijfoodmicro.2009.12.017Mokoena, M. P., Omatola, C. A., Olaniran, A. O. (2021). Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules, 26(22), Article 7055. https://doi.org/10.3390/molecules26227055Mokoena, M. P., Omatola, C. A., Olaniran, A. O. (2021). Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules, 26(22), Article 7055. https://doi.org/10.3390/molecules26227055Silva, C. C., Silva, S. P., Ribeiro, S. C. (2018). Application of bacteriocins and protective cultures in dairy food preservation. Frontiers in Microbiology, 9, Article 594. https://doi.org/10.3389/fmicb.2018.00594Silva, C. C., Silva, S. P., Ribeiro, S. C. (2018). Application of bacteriocins and protective cultures in dairy food preservation. Frontiers in Microbiology, 9, Article 594. https://doi.org/10.3389/fmicb.2018.00594EFSA Panel on Biological Hazards (BIOHAZ), Ricci, A., Allende, A., Bolton, D., Chemaly, M., Davies, R. et al. (2018). Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU. EFSA Journal, 16(1), Article e05134. https://doi.org/10.2903/j.efsa.2018.5134EFSA Panel on Biological Hazards (BIOHAZ), Ricci, A., Allende, A., Bolton, D., Chemaly, M., Davies, R. et al. (2018). Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU. EFSA Journal, 16(1), Article e05134. https://doi.org/10.2903/j.efsa.2018.5134Todorov, S. D. (2009). Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action. Brazilian Journal of Microbiology, 40(2), 209–221. https://doi.org/10.1590/S1517-83822009000200001Todorov, S. D. (2009). Bacteriocins from Lactobacillus plantarum production, genetic organization and mode of action. Brazilian Journal of Microbiology, 40(2), 209–221. https://doi.org/10.1590/S1517-83822009000200001Daliri, F., Aboagye, A. A., Daliri, E. B. -M. (2020). Inactivation of foodborne pathogens by lactic acid bacteria. Journal of Food Hygiene and Safety, 35(5), 419–429. https://doi.org/10.13103/jfhs.2020.35.5.419Daliri, F., Aboagye, A. A., Daliri, E. B. -M. (2020). Inactivation of foodborne pathogens by lactic acid bacteria. Journal of Food Hygiene and Safety, 35(5), 419–429. https://doi.org/10.13103/jfhs.2020.35.5.419Li, Y. -T., Xu, H., Ye, J.-Z., Wu, W. -R., Shi, D., Fang, D. -Q. et al. (2019). Efficacy of Lactobacillus rhamnosus GG in treatment of acute pediatric diarrhea: A systematic review with meta-analysis. World Journal of Gastroenterology, 25(33), 4999–5016. https://doi.org/10.3748/wjg.v25.i33.4999Li, Y. -T., Xu, H., Ye, J.-Z., Wu, W. -R., Shi, D., Fang, D. -Q. et al. (2019). Efficacy of Lactobacillus rhamnosus GG in treatment of acute pediatric diarrhea: A systematic review with meta-analysis. World Journal of Gastroenterology, 25(33), 4999–5016. https://doi.org/10.3748/wjg.v25.i33.4999Martin, V., Maldonado, A., Fernández, L., Rodriguez, J.M., Connor, R. I. (2010). Inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk. Breastfeeding Medicine, 5(4), 153–158. https://doi.org/10.1089/bfm.2010.0001Martin, V., Maldonado, A., Fernández, L., Rodriguez, J.M., Connor, R. I. (2010). Inhibition of human immunodeficiency virus type 1 by lactic acid bacteria from human breastmilk. Breastfeeding Medicine, 5(4), 153–158. https://doi.org/10.1089/bfm.2010.0001Kim, K., Lee, G., Thanh, H. D., Kim, J.-H., Konkit, M., Yoon, S. et al. (2018). Exopolysaccharide from Lactobacillus plantarum LRCC5310 offers protection against rotavirus-induced diarrhea and regulates inflammatory response. Journal of Dairy Science, 101(7), 5702–5712. https://doi.org/10.3168/jds.2017-14151Kim, K., Lee, G., Thanh, H. D., Kim, J.-H., Konkit, M., Yoon, S. et al. (2018). Exopolysaccharide from Lactobacillus plantarum LRCC5310 offers protection against rotavirus-induced diarrhea and regulates inflammatory response. Journal of Dairy Science, 101(7), 5702–5712. https://doi.org/10.3168/jds.2017-14151Crowley, S., Mahony, J., van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology, 33(2), 93– 109. https://doi.org/10.1016/j.tifs.2013.07.004Crowley, S., Mahony, J., van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology, 33(2), 93– 109. https://doi.org/10.1016/j.tifs.2013.07.004Salas, M. L., Mounier, J., Maillard, M. -B., Valence, F., Coton, E., Thierry, A. (2019). Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chemistry, 301, Article 125260. https://doi.org/10.1016/j.foodchem.2019.125260Salas, M. L., Mounier, J., Maillard, M. -B., Valence, F., Coton, E., Thierry, A. (2019). Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chemistry, 301, Article 125260. https://doi.org/10.1016/j.foodchem.2019.125260Shi, C., Maktabdar, M. (2022). Lactic acid bacteria as biopreservation against spoilage molds in dairy products — A review. Frontiers in Microbiology, 12, Article 819684. https://doi.org/10.3389/fmicb.2021.819684Shi, C., Maktabdar, M. (2022). Lactic acid bacteria as biopreservation against spoilage molds in dairy products — A review. Frontiers in Microbiology, 12, Article 819684. https://doi.org/10.3389/fmicb.2021.819684Lee, J.-J., Choi, Y.-J., Lee, M. J., Park, S. J., Oh, S. J., Yun, Y.-R. et al. (2020). Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation. Food Research International, 136, Article 109591. https://doi.org/10.1016/j.foodres.2020.109591Lee, J.-J., Choi, Y.-J., Lee, M. J., Park, S. J., Oh, S. J., Yun, Y.-R. et al. (2020). Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation. Food Research International, 136, Article 109591. https://doi.org/10.1016/j.foodres.2020.109591Branen, J.K., Davidson, P. M. (2004). Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. International Journal of Food Microbiology, 90(1), 63–74. https://doi.org/10.1016/S0168-1605(03)00172-7Branen, J.K., Davidson, P. M. (2004). Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. International Journal of Food Microbiology, 90(1), 63–74. https://doi.org/10.1016/S0168-1605(03)00172-7Niakousari, M., Razmjooei, M., Nejadmansouri, M., Barba, F. J., Marszałek, K., Koubaa, M. (2021). Current developments in industrial fermentation processes. Chapter in a book: Fermentation Processes: Emerging and Conventional Technologies. John Wiley & Sons Ltd., 2021. https://doi.org/10.1002/9781119505822.ch2Niakousari, M., Razmjooei, M., Nejadmansouri, M., Barba, F. J., Marszałek, K., Koubaa, M. (2021). Current developments in industrial fermentation processes. Chapter in a book: Fermentation Processes: Emerging and Conventional Technologies. John Wiley & Sons Ltd., 2021. https://doi.org/10.1002/9781119505822.ch2D. Liu, L., Wang, J., Rosenberg, D., Zhao, H., Lengyel, G., Nadel, (2018). Fermented beverage and food storage in 13,000 yold stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting. Journal of Archaeological Science: Reports, 21, 783–793. https://doi.org/10.1016/j.jasrep.2018.08.008D. Liu, L., Wang, J., Rosenberg, D., Zhao, H., Lengyel, G., Nadel, (2018). Fermented beverage and food storage in 13,000 yold stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting. Journal of Archaeological Science: Reports, 21, 783–793. https://doi.org/10.1016/j.jasrep.2018.08.008Wang, J., Jiang, L., Sun, H. (2021). Early evidence for beer drinking in a 9000-year-old platform mound in southern China. PLoS One, 16(8), Article e0255833. https://doi.org/10.1371/journal.pone.0255833Wang, J., Jiang, L., Sun, H. (2021). Early evidence for beer drinking in a 9000-year-old platform mound in southern China. PLoS One, 16(8), Article e0255833. https://doi.org/10.1371/journal.pone.0255833Peñas, E., Martinez-Villaluenga, C., Frias, J.(2017). Sauerkraut: Production, composition, and health benefits. Chapter in a book: Fermented foods in health and disease prevention. Academic press, 2016. https://doi.org/10.1016/B978-0-12802309-9.00024-8Peñas, E., Martinez-Villaluenga, C., Frias, J.(2017). Sauerkraut: Production, composition, and health benefits. Chapter in a book: Fermented foods in health and disease prevention. Academic press, 2016. https://doi.org/10.1016/B978-0-12802309-9.00024-8Tamang, J.P. (2010). Diversity of fermented foods. Fermented foods and beverages of the world. CRC Press, 2010.Tamang, J.P. (2010). Diversity of fermented foods. Fermented foods and beverages of the world. CRC Press, 2010.de Souza, E. L., de Oliveira, K. Á., de Oliveira, M. E. (2023). Influence of lactic acid bacteria metabolites on physical and chemical food properties. Current Opinion in Food Science, 49, Article 100981. https://doi.org/10.1016/j.cofs.2022.100981de Souza, E. L., de Oliveira, K. Á., de Oliveira, M. E. (2023). Influence of lactic acid bacteria metabolites on physical and chemical food properties. Current Opinion in Food Science, 49, Article 100981. https://doi.org/10.1016/j.cofs.2022.100981García-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72, Article 104059. https://doi.org/10.1016/j.jff.2020.104059García-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72, Article 104059. https://doi.org/10.1016/j.jff.2020.104059Ramos, C. L., Bressani, A. P. P., Batista, N. N., Martinez, S. J., Dias, D. R., Schwan, R. F. (2023). Indigenous fermented foods: Nutritional and safety aspects. Current Opinion in Food Science, 53, Article 101075. https://doi.org/10.1016/j.cofs.2023.101075Ramos, C. L., Bressani, A. P. P., Batista, N. N., Martinez, S. J., Dias, D. R., Schwan, R. F. (2023). Indigenous fermented foods: Nutritional and safety aspects. Current Opinion in Food Science, 53, Article 101075. https://doi.org/10.1016/j.cofs.2023.101075Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1–10. https://doi.org/10.1016/j.fm.2012.09.003Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1–10. https://doi.org/10.1016/j.fm.2012.09.003Randazzo, C. L., Rajendram, R., Caggia, C. (2010). Lactic acid bacteria in table olive fermentation. Chapter in a book: Olives and Olive Oil in Health and Disease Prevention. Academic Press, 2010. https://doi.org/10.1016/B978-0-12-374420-3.00041-3Randazzo, C. L., Rajendram, R., Caggia, C. (2010). Lactic acid bacteria in table olive fermentation. Chapter in a book: Olives and Olive Oil in Health and Disease Prevention. Academic Press, 2010. https://doi.org/10.1016/B978-0-12-374420-3.00041-3Garcia, C., Guerin, M., Souidi, K., Remize, F. (2020). Lactic fermented fruit or vegetable juices: Past, present and future. Beverages, 6(1), Article 8. https://doi.org/10.3390/beverages6010008Garcia, C., Guerin, M., Souidi, K., Remize, F. (2020). Lactic fermented fruit or vegetable juices: Past, present and future. Beverages, 6(1), Article 8. https://doi.org/10.3390/beverages6010008Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science and Technology, 108, 71–83. https://doi.org/10.1016/j.tifs.2020.12.008Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science and Technology, 108, 71–83. https://doi.org/10.1016/j.tifs.2020.12.008Oshiro, M., Tanaka, M., Zendo, T., Nakayama, J.(2020). Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties. Bioscience of Microbiota, Food and Health, 39(3), 152–159. https://doi.org/10.12938/bmfh.2019-038Oshiro, M., Tanaka, M., Zendo, T., Nakayama, J.(2020). Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties. Bioscience of Microbiota, Food and Health, 39(3), 152–159. https://doi.org/10.12938/bmfh.2019-038Liu, T., Li, Y., Chen, J., Sadiq, F. A., Zhang, G., Li, Y. et al. (2016). Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches. LWT-Food Science and Technology, 68, 91–97. https://doi.org/10.1016/j.lwt.2015.12.025Liu, T., Li, Y., Chen, J., Sadiq, F. A., Zhang, G., Li, Y. et al. (2016). Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches. LWT-Food Science and Technology, 68, 91–97. https://doi.org/10.1016/j.lwt.2015.12.025Limbad, M., Gutierrez Maddox, N., Hamid, N., Kantono, K. (2020). Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter. Foods, 9(9), Article 1165. https://doi.org/10.3390/foods9091165Limbad, M., Gutierrez Maddox, N., Hamid, N., Kantono, K. (2020). Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter. Foods, 9(9), Article 1165. https://doi.org/10.3390/foods9091165dos Santos Cruxen, C. E., Funck, G. D., Haubert, L., da Silva Dannenberg, G., de Lima Marques, J., Chaves, F. C. et al. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Research International, 122, 371–382. https://doi.org/10.1016/j.foodres.2019.04.018dos Santos Cruxen, C. E., Funck, G. D., Haubert, L., da Silva Dannenberg, G., de Lima Marques, J., Chaves, F. C. et al. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Research International, 122, 371–382. https://doi.org/10.1016/j.foodres.2019.04.018Pennacchia, C., Vaughan, E. E., Villani, F. (2006). Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Science, 73(1), 90–101. https://doi.org/10.1016/j.meatsci.2005.10.019Pennacchia, C., Vaughan, E. E., Villani, F. (2006). Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties. Meat Science, 73(1), 90–101. https://doi.org/10.1016/j.meatsci.2005.10.019Belleggia, L., Osimani, A. (2023). Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Research International, 172, Article 113112. https://doi.org/10.1016/j.foodres.2023.113112Belleggia, L., Osimani, A. (2023). Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review. Food Research International, 172, Article 113112. https://doi.org/10.1016/j.foodres.2023.113112Björkroth, K. J., Korkeala, H. J.(1996). Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. Journal of Food Protection, 59(4), 398–401. https://doi.org/10.4315/0362-028X-59.4.398Björkroth, K. J., Korkeala, H. J.(1996). Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. Journal of Food Protection, 59(4), 398–401. https://doi.org/10.4315/0362-028X-59.4.398Björkroth, K. J., Korkeala, H. J.(1997). Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. Applied and Environmental Microbiology, 63(2), 448–453. https://doi.org/10.1128/aem.63.2.448-453.1997Björkroth, K. J., Korkeala, H. J.(1997). Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. Applied and Environmental Microbiology, 63(2), 448–453. https://doi.org/10.1128/aem.63.2.448-453.1997Vihavainen, E. J., Björkroth, K. J.(2009). Diversity of Leuconostoc gasicomitatum associated with meat spoilage. International Journal of Food Microbiology, 136(1), 32–36. https://doi.org/10.1016/j.ijfoodmicro.2009.09.010Vihavainen, E. J., Björkroth, K. J.(2009). Diversity of Leuconostoc gasicomitatum associated with meat spoilage. International Journal of Food Microbiology, 136(1), 32–36. https://doi.org/10.1016/j.ijfoodmicro.2009.09.010Vihavainen, E., Lundström, H. S., Susiluoto, T., Koort, J., Paulin, L., Auvinen, P. et al. (2007). Role of broiler carcasses and processing plant air in contamination of modifiedatmosphere-packaged broiler products with Psychrotrophic lactic acid bacteria. Applied and Environmental Microbiology, 73(4), 1136–1145. https://doi.org/10.1128/AEM.01644-06Vihavainen, E., Lundström, H. S., Susiluoto, T., Koort, J., Paulin, L., Auvinen, P. et al. (2007). Role of broiler carcasses and processing plant air in contamination of modifiedatmosphere-packaged broiler products with Psychrotrophic lactic acid bacteria. Applied and Environmental Microbiology, 73(4), 1136–1145. https://doi.org/10.1128/AEM.01644-06Björkroth, J.(2005). Microbiological ecology of marinated meat products. Meat Science, 70(3), 477–480. https://doi.org/10.1016/j.meatsci.2004.07.018Björkroth, J.(2005). Microbiological ecology of marinated meat products. Meat Science, 70(3), 477–480. https://doi.org/10.1016/j.meatsci.2004.07.018Stellato, G., De Filippis, F., La Storia, A., Ercolini, D. (2015). Coexistence of lactic acid bacteria and potential spoilage microbiota in a dairy processing environment. Applied and Environmental Microbiology, 81(22), 7893–7904. https://doi.org/10.1128/AEM.02294-15Stellato, G., De Filippis, F., La Storia, A., Ercolini, D. (2015). Coexistence of lactic acid bacteria and potential spoilage microbiota in a dairy processing environment. Applied and Environmental Microbiology, 81(22), 7893–7904. https://doi.org/10.1128/AEM.02294-15Bjorkroth, K. J., Vandamme, P., Korkeala, H. J.(1998). Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham. Applied and Environmental Microbiology, 64(9), 3313–3319. https://doi.org/10.1128/AEM.64.9.3313–3319.1998Bjorkroth, K. J., Vandamme, P., Korkeala, H. J.(1998). Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham. Applied and Environmental Microbiology, 64(9), 3313–3319. https://doi.org/10.1128/AEM.64.9.3313–3319.1998Samelis, J., Kakouri, A., Rementzis, J.(2000). Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 °C. Food Microbiology, 17(3), 329–340. https://doi.org/10.1006/fmic.1999.0316Samelis, J., Kakouri, A., Rementzis, J.(2000). Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 °C. Food Microbiology, 17(3), 329–340. https://doi.org/10.1006/fmic.1999.0316Vasilopoulos, C., Ravyts, F., De Maere, H., De Mey, E., Paelinck, H., De Vuyst, L. et al. (2008). Evaluation of the spoilage lactic acid bacteria in modifi d‐atmosphere‐packaged artisan‐ type cooked ham using culture‐dependent and culture‐independent approaches. Journal of Applied Microbiology, 104(5), 1341–1353. https://doi.org/10.1111/j.1365–2672.2007.03664.xVasilopoulos, C., Ravyts, F., De Maere, H., De Mey, E., Paelinck, H., De Vuyst, L. et al. (2008). Evaluation of the spoilage lactic acid bacteria in modifi d‐atmosphere‐packaged artisan‐ type cooked ham using culture‐dependent and culture‐independent approaches. Journal of Applied Microbiology, 104(5), 1341–1353. https://doi.org/10.1111/j.1365–2672.2007.03664.xChaillou, S., Christieans, S., Rivollier, M., Lucquin, I., Champomier-Verges, M. C., Zagorec, M. (2014). Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Science, 97(3), 332–338. https://doi.org/10.1016/j.meatsci.2013.08.009Chaillou, S., Christieans, S., Rivollier, M., Lucquin, I., Champomier-Verges, M. C., Zagorec, M. (2014). Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Science, 97(3), 332–338. https://doi.org/10.1016/j.meatsci.2013.08.009Fall, P. A., Pilet, M. F., Leduc, F., Cardinal, M., Dufl G., Guérin, C.et al. (2012). Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C. International Journal of Food Microbiology, 152(3), 82–90. https://doi.org/10.1016/j.ijfoodmicro.2011.07.015Fall, P. A., Pilet, M. F., Leduc, F., Cardinal, M., Dufl G., Guérin, C.et al. (2012). Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 °C. International Journal of Food Microbiology, 152(3), 82–90. https://doi.org/10.1016/j.ijfoodmicro.2011.07.015Vasilopoulos, C., De Mey, E., Dewulf, L., Paelinck, H., De Smedt, A., Vandendriessche, F. et al. (2010). Interactions between bacterial isolates from modified-atmospherepackaged artisan-type cooked ham in view of the development of a bioprotective culture. Food Microbiology, 27(8), 1086–1094. https://doi.org/10.1016/j.fm.2010.07.013Vasilopoulos, C., De Mey, E., Dewulf, L., Paelinck, H., De Smedt, A., Vandendriessche, F. et al. (2010). Interactions between bacterial isolates from modified-atmospherepackaged artisan-type cooked ham in view of the development of a bioprotective culture. Food Microbiology, 27(8), 1086–1094. https://doi.org/10.1016/j.fm.2010.07.013Audenaert, K., D’Haene, K., Messens, K., Ruyssen, T., Vandamme, P., Huys, G. (2010). Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis. Food Microbiology, 27(1), 12–18. https://doi.org/10.1016/j.fm.2009.04.006Audenaert, K., D’Haene, K., Messens, K., Ruyssen, T., Vandamme, P., Huys, G. (2010). Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis. Food Microbiology, 27(1), 12–18. https://doi.org/10.1016/j.fm.2009.04.006Doulgeraki, A. I., Paramithiotis, S., Kagkli, D. M., Nychas, G.-J.E. (2010). Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food Microbiology, 27(8), 1028–1034. https://doi.org/10.1016/j.fm.2010.07.004Doulgeraki, A. I., Paramithiotis, S., Kagkli, D. M., Nychas, G.-J.E. (2010). Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food Microbiology, 27(8), 1028–1034. https://doi.org/10.1016/j.fm.2010.07.004Jiang, Y., Gao, F., Xu, X. L., Su, Y., Ye, K. P., Zhou, G. H. (2010). Changes in thebacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE. Meat Science, 86(4), 889–895. https://doi.org/10.1016/j.meatsci.2010.05.021Jiang, Y., Gao, F., Xu, X. L., Su, Y., Ye, K. P., Zhou, G. H. (2010). Changes in thebacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE. Meat Science, 86(4), 889–895. https://doi.org/10.1016/j.meatsci.2010.05.021Koort, J., Murros, A., Coenye, T., Eerola, S., Vandamme, P., Sukura, A., Björkroth, J.(2005). Lactobacillus oligofermentans sp. nov., associated with spoilage of modifi d-atmospherepackaged poultry products. Applied and Environmental Microbiology, 71(8), 4400–4406. https://doi.org/10.1128/AEM.71.8.4400-4406.2005Koort, J., Murros, A., Coenye, T., Eerola, S., Vandamme, P., Sukura, A., Björkroth, J.(2005). Lactobacillus oligofermentans sp. nov., associated with spoilage of modifi d-atmospherepackaged poultry products. Applied and Environmental Microbiology, 71(8), 4400–4406. https://doi.org/10.1128/AEM.71.8.4400-4406.2005Lyhs, U., Björkroth, J.K. (2008). Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring. Food Microbiology, 25(3), 529–533. https://doi.org/10.1016/j.fm.2007.11.007Lyhs, U., Björkroth, J.K. (2008). Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring. Food Microbiology, 25(3), 529–533. https://doi.org/10.1016/j.fm.2007.11.007Sakala, R. M., Hayashidani, H., Kato, Y., Kaneuchi, C., Ogawa, M. (2002). Isolation and characterization of Lactococcus piscium strains from vacuum‐packaged refrigerated beef. Journal of Applied Microbiology, 92(1), 173–179. https://doi.org/10.1046/j.1365-2672.2002.01513.xSakala, R. M., Hayashidani, H., Kato, Y., Kaneuchi, C., Ogawa, M. (2002). Isolation and characterization of Lactococcus piscium strains from vacuum‐packaged refrigerated beef. Journal of Applied Microbiology, 92(1), 173–179. https://doi.org/10.1046/j.1365-2672.2002.01513.xSakala, R. M., Kato, Y., Hayashidani, H., Murakami, M., Kaneuchi, C., Ogawa, M. (2002). Lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef. International Journal of Systematic and Evolutionary Microbiology, 52(4), 1151–1154. https://doi.org/10.1099/00207713-52-4-1151Sakala, R. M., Kato, Y., Hayashidani, H., Murakami, M., Kaneuchi, C., Ogawa, M. (2002). Lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef. International Journal of Systematic and Evolutionary Microbiology, 52(4), 1151–1154. https://doi.org/10.1099/00207713-52-4-1151Samelis, J., Kakouri, A., Rementzis, J.(2000). The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology, 56(2–3), 133–143. https://doi.org/10.1016/S0168-1605(99)00190-7Samelis, J., Kakouri, A., Rementzis, J.(2000). The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology, 56(2–3), 133–143. https://doi.org/10.1016/S0168-1605(99)00190-7in’t Veld, J.H. H. (1996). Microbial and biochemical spoilage of foods: An overview. International Journal of Food Microbiology, 33(1), 1–18. https://doi.org/10.1016/0168-1605(96)01139-7in’t Veld, J.H. H. (1996). Microbial and biochemical spoilage of foods: An overview. International Journal of Food Microbiology, 33(1), 1–18. https://doi.org/10.1016/0168-1605(96)01139-7Kato, Y., Sakala, R. M., Hayashidani, H., Kiuchi, A., Kaneuchi, C., Ogawa, M. (2000). Lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuumpackaged refrigerated beef. International Journal of Systematic and Evolutionary Microbiology, 50(3), 1143–1149. https://doi.org/10.1099/00207713-50-3-1143Kato, Y., Sakala, R. M., Hayashidani, H., Kiuchi, A., Kaneuchi, C., Ogawa, M. (2000). Lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuumpackaged refrigerated beef. International Journal of Systematic and Evolutionary Microbiology, 50(3), 1143–1149. https://doi.org/10.1099/00207713-50-3-1143Diez, A. M., Jaime, I., Rovira, J.(2009). The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage. International Journal of Food Microbiology, 132(2–3), 91–99. https://doi.org/10.1016/j.ijfoodmicro.2009.03.019Diez, A. M., Jaime, I., Rovira, J.(2009). The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage. International Journal of Food Microbiology, 132(2–3), 91–99. https://doi.org/10.1016/j.ijfoodmicro.2009.03.019Nieminen, T. T., Vihavainen, E., Paloranta, A., Lehto, J., Paulin, L., Auvinen, P. et al. (2011). Characterization of psychrotrophic bacterial communities in modifi d atmosphere-packed meat with terminal restriction fragment length polymorphism. International Journal of Food Microbiology, 144(3), 360–366. https://doi.org/10.1016/j.ijfoodmicro.2010.10.018Nieminen, T. T., Vihavainen, E., Paloranta, A., Lehto, J., Paulin, L., Auvinen, P. et al. (2011). Characterization of psychrotrophic bacterial communities in modifi d atmosphere-packed meat with terminal restriction fragment length polymorphism. International Journal of Food Microbiology, 144(3), 360–366. https://doi.org/10.1016/j.ijfoodmicro.2010.10.018Samelis, J., Björkroth, J., Kakouri, A., Rementzis, J.(2006). Leuconostoc carnosum associated with spoilage of refrigerated whole cooked hams in Greece. Journal of Food Protection, 69(9), 2268–2273. https://doi.org/10.4315/0362–028X-69.9.2268Samelis, J., Björkroth, J., Kakouri, A., Rementzis, J.(2006). Leuconostoc carnosum associated with spoilage of refrigerated whole cooked hams in Greece. Journal of Food Protection, 69(9), 2268–2273. https://doi.org/10.4315/0362–028X-69.9.2268Susiluoto, T., Korkeala, H., Björkroth, K. J.(2003). Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modifi d-atmosphere-packaged marinated broiler meat strips on sell-by-day. International Journal of Food Microbiology, 80(1), 89–97. https://doi.org/10.1016/S0168–1605(02)00123-XSusiluoto, T., Korkeala, H., Björkroth, K. J.(2003). Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modifi d-atmosphere-packaged marinated broiler meat strips on sell-by-day. International Journal of Food Microbiology, 80(1), 89–97. https://doi.org/10.1016/S0168–1605(02)00123-XVihavainen, E. J., Björkroth, K. J.(2007). Spoilage of valueadded, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum. International Journal of Food Microbiology, 119(3), 340–345. https://doi.org/10.1016/j.ijfoodmicro.2007.08.029Vihavainen, E. J., Björkroth, K. J.(2007). Spoilage of valueadded, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum. International Journal of Food Microbiology, 119(3), 340–345. https://doi.org/10.1016/j.ijfoodmicro.2007.08.029Björkroth, K. J., Geisen, R., Schillinger, U., Weiss, N., De Vos, P., Holzapfel, W. H. et al. (2000). Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions. Applied and Environmental Microbiology, 66(9), 3764–3772. https://doi.org/10.1128/AEM.66.9.3764-3772.2000Björkroth, K. J., Geisen, R., Schillinger, U., Weiss, N., De Vos, P., Holzapfel, W. H. et al. (2000). Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions. Applied and Environmental Microbiology, 66(9), 3764–3772. https://doi.org/10.1128/AEM.66.9.3764-3772.2000Lyhs, U., Koort, J.M., Lundström, H. -S., Björkroth, K. J.(2004). Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve. International Journal of Food Microbiology, 90(2), 207–218. https://doi.org/10.1016/S0168-1605(03)00303-9Lyhs, U., Koort, J.M., Lundström, H. -S., Björkroth, K. J.(2004). Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve. International Journal of Food Microbiology, 90(2), 207–218. https://doi.org/10.1016/S0168-1605(03)00303-9Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Mauriello, G., Villani, F. et al. (2011). Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuumpacked meat. Applied and Environmental Microbiology, 77(20), 7382–7393. https://doi.org/10.1128/AEM.05304-11Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Mauriello, G., Villani, F. et al. (2011). Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuumpacked meat. Applied and Environmental Microbiology, 77(20), 7382–7393. https://doi.org/10.1128/AEM.05304-11Ercolini, D., Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Ferranti, P. et al. (2010). Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. International Journal of Food Microbiology, 142(1–2), 120–131. https://doi.org/10.1016/j.ijfoodmicro.2010.06.012Ercolini, D., Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Ferranti, P. et al. (2010). Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers. International Journal of Food Microbiology, 142(1–2), 120–131. https://doi.org/10.1016/j.ijfoodmicro.2010.06.012Laursen, B. G., Bay, L., Cleenwerck, I., Vancanneyt, M., Swings, J., Dalgaard, P. et al. (2005). Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: Phenotypic and genotypic characterization. Systematic and Applied Microbiology, 28(2), 151–164. https://doi.org/10.1016/j.syapm.2004.12.001Laursen, B. G., Bay, L., Cleenwerck, I., Vancanneyt, M., Swings, J., Dalgaard, P. et al. (2005). Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: Phenotypic and genotypic characterization. Systematic and Applied Microbiology, 28(2), 151–164. https://doi.org/10.1016/j.syapm.2004.12.001Diez, A. M., Björkroth, J., Jaime, I., Rovira, J.(2009). Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides. International Journal of Food Microbiology, 131(2–3), 168–177. https://doi.org/10.1016/j.ijfoodmicro.2009.02.019Diez, A. M., Björkroth, J., Jaime, I., Rovira, J.(2009). Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides. International Journal of Food Microbiology, 131(2–3), 168–177. https://doi.org/10.1016/j.ijfoodmicro.2009.02.019Zhang, Q. Q., Han, Y. Q., Cao, J.X., Xu, X. L., Zhou, G. H., Zhang, W. Y. (2012). The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poultry Science, 91(1), 208–214. https://doi.org/10.3382/ps.2011-01519Zhang, Q. Q., Han, Y. Q., Cao, J.X., Xu, X. L., Zhou, G. H., Zhang, W. Y. (2012). The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poultry Science, 91(1), 208–214. https://doi.org/10.3382/ps.2011-01519Rahkila, R., Nieminen, T., Johansson, P., Säde, E., Björkroth, J.(2012). Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modifi d atmosphere packaged meat. International Journal of Food Microbiology, 156(1), 50–59. https://doi.org/10.1016/j.ijfoodmicro.2012.02.022Rahkila, R., Nieminen, T., Johansson, P., Säde, E., Björkroth, J.(2012). Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modifi d atmosphere packaged meat. International Journal of Food Microbiology, 156(1), 50–59. https://doi.org/10.1016/j.ijfoodmicro.2012.02.022Pothakos, V., Snauwaert, C., De Vos, P., Huys, G., Devlieghere, F. (2014). Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilledstored food products in Belgium. Food Microbiology, 39, 61– 67. https://doi.org/10.1016/j.fm.2013.11.005Pothakos, V., Snauwaert, C., De Vos, P., Huys, G., Devlieghere, F. (2014). Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilledstored food products in Belgium. Food Microbiology, 39, 61– 67. https://doi.org/10.1016/j.fm.2013.11.005Björkroth, J., Ristiniemi, M., Vandamme, P., Korkeala, H. (2005). Enterococcus species dominating in fresh modifiedatmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and species during storage at 6 °C. International Journal of Food Microbiology, 97(3), 267–276. https://doi.org/10.1016/j.ijfoodmicro.2004.04.011Björkroth, J., Ristiniemi, M., Vandamme, P., Korkeala, H. (2005). Enterococcus species dominating in fresh modifiedatmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and species during storage at 6 °C. International Journal of Food Microbiology, 97(3), 267–276. https://doi.org/10.1016/j.ijfoodmicro.2004.04.011Koort, J., Coenye, T., Vandamme, P., Sukura, A., Björkroth, J.(2004). Enterococcus hermanniensis sp. nov., from modifiedatmosphere-packaged broiler meat and canine tonsils. International Journal of Systematic and Evolutionary Microbiology, 54(5), 1823–1827. https://doi.org/10.1099/ijs.0.63112-0Koort, J., Coenye, T., Vandamme, P., Sukura, A., Björkroth, J.(2004). Enterococcus hermanniensis sp. nov., from modifiedatmosphere-packaged broiler meat and canine tonsils. International Journal of Systematic and Evolutionary Microbiology, 54(5), 1823–1827. https://doi.org/10.1099/ijs.0.63112-0Pothakos, V., Samapundo, S., Devlieghere, F. (2012). Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilledstored food products at the end of their shelf-life. Food Microbiology, 32(2), 437–443. https://doi.org/10.1016/j.fm.2012.07.011Pothakos, V., Samapundo, S., Devlieghere, F. (2012). Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilledstored food products at the end of their shelf-life. Food Microbiology, 32(2), 437–443. https://doi.org/10.1016/j.fm.2012.07.011Hamasaki, Y., Ayaki, M., Fuchu, H., Sugiyama, M., Morita, H. (2003). Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Applied and Environmental Microbiology, 69(6), 3668–3671. https://doi.org/10.1128/AEM.69.6.3668-3671.2003Hamasaki, Y., Ayaki, M., Fuchu, H., Sugiyama, M., Morita, H. (2003). Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Applied and Environmental Microbiology, 69(6), 3668–3671. https://doi.org/10.1128/AEM.69.6.3668-3671.2003McMillin, K. W. (2008). Where is MAP going? A review and future potential of modifi d atmosphere packaging for meat. Meat Science, 80(1), 43–65. https://doi.org/10.1016/j.meatsci.2008.05.028McMillin, K. W. (2008). Where is MAP going? A review and future potential of modifi d atmosphere packaging for meat. Meat Science, 80(1), 43–65. https://doi.org/10.1016/j.meatsci.2008.05.028Paik, H.-D., Lee, J.-Y. (2014). Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. Meat Science, 97(4), 609–614. https://doi.org/10.1016/j.meatsci.2014.03.013Paik, H.-D., Lee, J.-Y. (2014). Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition. Meat Science, 97(4), 609–614. https://doi.org/10.1016/j.meatsci.2014.03.013Kubota, H., Senda, S., Nomura, N., Tokuda, H., Uchiyama, H. (2008). Biofilm formation by lactic acid bacteria and resistance to environmental stress. Journal of Bioscience and Bioengineering, 106(4), 381–386. https://doi.org/10.1263/jbb.106.381Kubota, H., Senda, S., Nomura, N., Tokuda, H., Uchiyama, H. (2008). Biofilm formation by lactic acid bacteria and resistance to environmental stress. Journal of Bioscience and Bioengineering, 106(4), 381–386. https://doi.org/10.1263/jbb.106.381Labadie, J.(1999). Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Science, 52(3), 299–305. https://doi.org/10.1016/S0309-1740(99)00006-6Labadie, J.(1999). Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Science, 52(3), 299–305. https://doi.org/10.1016/S0309-1740(99)00006-6Takahashi, H., Nakamura, A., Fujino, N., Sawaguchi, Y., Sato, M., Kuda, T. et al. (2021). Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria. LWT, 145, Article 111263. https://doi.org/10.1016/j.lwt.2021.111263Takahashi, H., Nakamura, A., Fujino, N., Sawaguchi, Y., Sato, M., Kuda, T. et al. (2021). Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria. LWT, 145, Article 111263. https://doi.org/10.1016/j.lwt.2021.111263Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121(2), 123–138. https://doi.org/10.1016/j.ijfoodmicro.2007.09.001Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121(2), 123–138. https://doi.org/10.1016/j.ijfoodmicro.2007.09.001Guo, J., Gao, Z., Li, G., Fu, F., Liang, Z., Zhu, H. et al. (2019). Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshanhuyou YB chang against Listeria monocytogenes. Food Control, 105, 256–264. https://doi.org/10.1016/j.foodcont.2019.06.014Guo, J., Gao, Z., Li, G., Fu, F., Liang, Z., Zhu, H. et al. (2019). Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshanhuyou YB chang against Listeria monocytogenes. Food Control, 105, 256–264. https://doi.org/10.1016/j.foodcont.2019.06.014Yuan, W., Teo, C. H. M., Yuk, H. -G. (2019). Combined antibacterial activities of essential oil compounds against Escherichia coli O157: H7 and their application potential on fresh-cut lettuce. Food Control, 96, 112–118. https://doi.org/10.1016/j.foodcont.2018.09.005Yuan, W., Teo, C. H. M., Yuk, H. -G. (2019). Combined antibacterial activities of essential oil compounds against Escherichia coli O157: H7 and their application potential on fresh-cut lettuce. Food Control, 96, 112–118. https://doi.org/10.1016/j.foodcont.2018.09.005

The authors declare that there are no conflicts of interest present.