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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.

About the Authors

Josef Kameník
University of Veterinary and Pharmaceutical Sciences, Brno
Czech Republic

Faculty of Veterinary Hygiene and Ecology,

Department of Gastronomy;

candidate of veterinary sciences,

Palackého tř. 1946/1; 612 42 Brno

Ph.: 00420 541562600

Marta Dušková
University of Veterinary and Pharmaceutical Sciences, Brno
Czech Republic

Faculty of Veterinary Hygiene and Ecology

Department of Milch Hygiene and Technology


Palackého tř. 1946/1; 612 42 Brno

Ph.: 00420 541562720


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For citations:

Kameník J., Dušková M. LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING. Theory and practice of meat processing. 2016;1(1):25-31.

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