Effects of Biofermentation on Reducing Amount of Volatile Nitrosamines and Ensuring Safety in Heat-Treated Meat Products (BIOSAFE)

Project no.: PP-88B/19

Project description:

In the project lactic acid bacteria (LAB) strains isolated from the natural sources will be selected and identified by using molecular methods. The chemical nature of the bio-preservatives produced by the selected LAB will be investigated and their effect on the stability of the colour of the meat matrix during fermentation will be assessed. Lactobacillus plantarum, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Enterococcus faecium, and the ability of newly isolated LAB to reduce or completely stop the growth of microorganisms (yeast, fungi, coliform bacteria, etc.) and their effects on the formation of N-nitroso compounds and biogenic amines, nitrites, nitrates in heat-treated (on the coals, grilled, baking oven) fermented meat products. The passports of selected LAB, inhibitors of yeast and/or fungi will be developed and a prototype of a meat product fermented with selected LAB that produce bioconservatives will be produced.

Project funding:

KTU R&D&I Fund

Period of project implementation: 2019-04-01 - 2019-12-31

Project partners: Lithuanian University of Health Sciences

Joana Šalomskienė

2019 - 2019

Food Institute, Microbiology Research Laboratory