meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2114-441X-2016-1-25-31meat-8Research ArticleСтатьиLACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSINGМОЛОЧНОКИСЛЫЕ БАКТЕРИИ И ИХ РОЛЬ В ПЕРЕРАБОТКЕ МЯСАКаменикДжозефKameníkJosef

Факультет ветеринарной гигиены и экологии

кафедра гастрономии

кандидат ветеринарных наук, научный сотрудник

Palackého tř. 1946/1; 612 42 Брно

Faculty of Veterinary Hygiene and Ecology,

Department of Gastronomy;

candidate of veterinary sciences,

Palackého tř. 1946/1; 612 42 Brno

kamenikj@vfu.czДучковаМартаDuškováMarta

Факультет ветеринарной гигиены и экологии

кафедра гигиены и технологии

Ph.D.,

Palackého tř. 1946/1; 612 42 Брно

Faculty of Veterinary Hygiene and Ecology

Department of Milch Hygiene and Technology

Ph.D.,

Palackého tř. 1946/1; 612 42 Brno

duskovam@vfu.czУниверситет ветеринарных и фармацевтических наук БрноЧехияUniversity of Veterinary and Pharmaceutical Sciences, BrnoCzech Republic201604062016112531Copyright © Kameník J., Dušková M., 20162016Каменик Д., Дучкова М.Kameník J., Dušková M.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/8

Abstract

Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.

Аннотация

Молочнокислые бактерии (МКБ) играют в мясной промышленности как положительную, так и отрицательную роль. Основная польза МКБ в производстве сухих ферментированных колбас заключается в ферментации сахаридов, т.е., образовании молочной кислоты и последующем падении рН. Роль МКБ в порче сырого мяса всё ещё неоднозначная. Несколько видов способны доминировать в мясной системе в условиях хранения в вакуумных упаковках и в модифицированной атмосфере и могут выделять молекулы, оказывающие влияние на запах. С другой стороны, они могут проявлять благоприятную антагонистическую активность против нежелательных микроорганизмов. МКБ являются важными возбудителями порчи в варёных мясопродуктах.

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