title: Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.
abstract: Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture, other prerequisite probiotic properties of bacteriocin-producing LAB have to be assessed according to regulatory guidelines for probiotics. Nham is an indigenous fermented sausage of Thailand that has gained popularity and acceptance among Thais. Since Nham is made from raw meat and is usually consumed without cooking, risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes, are frequently observed. With an ultimate goal to produce safer and healthier product, our research attempts on the development of a variety of new Nham products are discussed.
authors.affiliation: Faculty of Agro-industry, King Mongkut's Institute of Technology Ladkrabang (KMITL), Chalong-krung rd., Ladkrabang, Bangkok 10520 Thailand. Electronic address: adisswet@yahoo.com.
authors.forename: Adisorn
authors.initials: A
authors.lastname: Swetwiwathana
authors.affiliation: National Center for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park, Phahonyothin Rd., Klong 1, Klong Luang, Pathumthani 12120, Thailand.
authors.forename: Wonnop
authors.initials: W
authors.lastname: Visessanguan
mesh_terms: D000818:Animals; D000898:Antibiosis; D001430:Bacteriocins / Q000378:metabolism / Q000494:pharmacology; D003257:Consumer Product Safety; D004755:Enterobacteriaceae / Q000187:drug effects; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D019344:Lactic Acid; D007778:Lactobacillus / Q000378:metabolism*; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology*; D019936:Probiotics; D013211:Staphylococcus aureus / Q000187:drug effects; D013785:Thailand
chemical_list: D001430:Bacteriocins; D019344:Lactic Acid
keywords: Bacteriocin; Fermented meat; Health benefit; Lactic acid bacteria; Safety