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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Articles

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Anna RzepkowskaDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Dorota ZielińskaDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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Aleksandra OłdakDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Danuta Kołożyn-KrajewskaDepartment of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Pages 2736-2747 | Received 20 Jul 2016, Accepted 15 Oct 2016, Published online: 12 Mar 2017

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Tolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo & Mohamed A. Farag. (2023) A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition 63:19, pages 3538-3555.
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Basavaprabhu Haranahalli Nataraj, Pradip V. Behare, Hariom Yadav & Anil Kumar Srivastava. (2023) Emerging pre-clinical safety assessments for potential probiotic strains: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Olga María Bonilla-Luque, Antonio Valero, Federico Tomasello, Marta L. Cabo, Pedro Rodríguez-López & Arícia Possas. (2024) Exploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlight. LWT 191, pages 115550.
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Fatima Sagymbek, Tolkyn Abdigaliyeva, Assiya Serikbaeva, Zubaira Kozhahmetova & Zhuldyz Suleimenova. (2023) Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation. Potravinarstvo Slovak Journal of Food Sciences 17, pages 777-787.
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Anna Łepecka, Piotr Szymański, Anna Okoń & Dorota Zielińska. (2023) Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products. LWT 174, pages 114440.
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Jia-Xin Lin, Tao Xiong, Zhen Peng, Mingyong Xie & Fei Peng. (2022) Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics. Food Bioscience 49, pages 101840.
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Mike T Keter, Nancy M El Halfawy & Moustafa Y El-Naggar. (2022) Incidence of virulence determinants and antibiotic resistance in lactic acid bacteria isolated from food products. Future Microbiology 17:5, pages 325-337.
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Vincenzina Fusco, Daniele Chieffi, Nabil Benomar & Hikmate Abriouel. 2022. Probiotics for Human Nutrition in Health and Disease. Probiotics for Human Nutrition in Health and Disease 75 114 .
Nohemí Soto-Reyes, Mónica Dávila-Rodríguez, Ana C. Lorenzo-Leal, Fatima Reyes-Jurado, Emma Mani-López, Ricardo Hernández-Figueroa, Jocksan I. Morales-Camacho & Aurelio López-Malo. 2022. Research and Technological Advances in Food Science. Research and Technological Advances in Food Science 195 229 .
Anna Okoń, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska & Zbigniew J. Dolatowski. (2021) The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants 10:11, pages 1711.
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Anna Łepecka, Piotr Szymański, Sylwia Rutkowska, Kinga Iwanowska & Danuta Kołożyn-Krajewska. (2021) The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods 10:10, pages 2267.
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Dorota Zielińska, Katarzyna Marciniak-Lukasiak, Marcelina Karbowiak & Piotr Lukasiak. (2021) Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products. Molecules 26:19, pages 5730.
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Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska & Danuta Kołożyn-Krajewska. (2021) Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat. Applied Sciences 11:4, pages 1576.
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Beata Łaszkiewicz, Piotr Szymański & Danuta Kołożyn-Krajewska. (2021) The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite. Poultry Science 100:1, pages 263-272.
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Spiros Paramithiotis, Maria K. Syrokou & Eleftherios H. Drosinos. 2021. Probiotic Beverages. Probiotic Beverages 441 466 .
Kübra Cinar Topçu, Mükerrem Kaya & Güzin Kaban. (2020) Probiotic properties of lactic acid bacteria strains isolated from pastırma. LWT 134, pages 110216.
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Elena Bartkiene, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Ieva Varinauskaite, Greta Pileckaite, Laura Paskeviciute, Gintare Rutkauskaite, Tomas Kanaporis, Laura Dmitrijeva, Pranas Viskelis, Antonello Santini & Modestas Ruzauskas. (2020) Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods 9:4, pages 433.
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Irfan Khan & Saghir Ahmad. 2020. Functional Food Products and Sustainable Health. Functional Food Products and Sustainable Health 219 233 .
Ana A. Bengoa, Carolina Iraporda, Leonardo B. Acurcio, Sávio H. de Cicco Sandes, Karen Costa, Gabriele Moreira Guimarães, Rosa M. Esteves Arantes, Elisabeth Neumann, Álvaro Cantini Nunes, Jaques R. Nicoli, Graciela L. Garrote & Analía G. Abraham. (2019) “Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”. Food Research International 123, pages 48-55.
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Dorota Zielińska & Danuta Kolożyn-Krajewska. (2018) Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review. BioMed Research International 2018, pages 1-15.
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Antonia Ricci, Ana Allende, Declan Bolton, Marianne Chemaly, Robert Davies, Pablo Salvador Fernández Escámez, Rosina Girones, Konstantinos Koutsoumanis, Roland Lindqvist, Birgit Nørrung, Lucy Robertson, Giuseppe Ru, Moez Sanaa, Marion Simmons, Panagiotis Skandamis, Emma Snary, Niko Speybroeck, Benno Ter Kuile, John Threlfall, Helene Wahlström, Pier Sandro Cocconcelli, Luisa Peixe, Miguel Prieto Maradona, Amparo Querol, Juan Evaristo Suarez, Ingvar Sundh, Just Vlak, Fulvio Barizzone, Sandra Correia & Lieve Herman. (2018) Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 8: suitability of taxonomic units notified to EFSA until March 2018. EFSA Journal 16:7.
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Spiros Paramithiotis & Eleftherios H. Drosinos. 2018. Innovations in Technologies for Fermented Food and Beverage Industries. Innovations in Technologies for Fermented Food and Beverage Industries 143 157 .

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