Lactic acid bacteria: Two sides of the same coin
https://doi.org/10.21323/2414-438X-2026-11-1-57-68
Abstract
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.
Supporting agencies: 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.
About the Authors
Yu. K. Yushina
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Yulia K. Yushina, Doctor of Technical Sciences, Head of Department of Hygiene of Production and Microbiology
26, Talalikhin str., 109316, Moscow
V. K. Deryugin
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Vyacheslav K. Deryugin, Junior Research Assistant, Department of Hygiene of Production and Microbiology
26, Talalikhina str., 109316, Moscow
E. V. Zaiko
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Elena V. Zaiko, Candidate of Technical Sciences, Junior research assistant, Department of Hygiene of Production and Microbiology
26, Talalikhina str., 109316, Moscow
D. S. Bataeva
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Dagmara S. Bataeva, Candidate of Technical Sciences, Leading Research Fellow, Department of Hygiene of Production and Microbiology
26, Talalikhina str., 109316, Moscow
M. A. Grudistova
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Maria A. Grudistova, Candidate of Technical Sciences, Researcher, Department of Hygiene of Production and Microbiology
26, Talalikhina str., 109316, Moscow
A. A. Makhova
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Anzhelika A. Makhova, Researcher, Department of Hygiene of Production and Microbiology
26, Talalikhina str., 109316, Moscow
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Yushina Yu.K., Deryugin V.K., Zaiko E.V., Bataeva D.S., Grudistova M.A., Makhova A.A. Lactic acid bacteria: Two sides of the same coin. Theory and practice of meat processing. 2026;11(1):57-68. https://doi.org/10.21323/2414-438X-2026-11-1-57-68
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