Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 1983 Sep;49(3):327-36.
doi: 10.1007/BF00399507.

Lactic acid bacteria of meat and meat products

A F Egan
Review

Lactic acid bacteria of meat and meat products

A F Egan. Antonie Van Leeuwenhoek. 1983 Sep.

Abstract

When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability. The presence of a flora of psychrotrophic lactic acid bacteria on vacuum-packaged fresh chilled meats usually ensures that shelf-life is maximal. When these organisms spoil meats it is generally by causing souring, however other specific types of spoilage do occur. Some strains cause slime formation and greening of cured meats, and others may produce hydrogen sulphide during growth on vacuum-packaged beef. The safety and stability of fermented sausages depends upon fermentation caused by lactic acid bacteria. Overall the presence on meats of lactic acid bacteria is more desirable than that of the types of bacteria they have replaced.

PubMed Disclaimer

References

    1. J Appl Bacteriol. 1982 Feb;52(1):31-7 - PubMed
    1. J Appl Bacteriol. 1979 Dec;47(3):505-9 - PubMed
    1. J Appl Bacteriol. 1979 Oct;47(2):197-208 - PubMed
    1. Meat Sci. 1978 Jul;2(3):207-17 - PubMed
    1. J Appl Bacteriol. 1971 Jun;34(2):377-97 - PubMed

Publication types

Substances