Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria.

Area of Science:

• Food Science
• Microbiology
• Sustainable Food Systems

Background:

• Growing global population necessitates sustainable protein alternatives to animal-based meat.
• Plant-based meat (PBM) offers a viable alternative, but shelf-life extension and quality maintenance are key challenges.
• Lactic acid bacteria (LAB) are explored as natural, non-food additives for improving PBM.

Purpose of the Study:

• To investigate the efficacy of selected LAB strains in enhancing the quality and extending the shelf life of PBM.
• To evaluate the impact of LAB on PBM color, texture, pH, volatile compounds, and amino acid profiles.
• To identify potential LAB strains for use as sustainable, clean-label biological preservatives for PBM.

Main Methods:

• Three LAB strains (Lactiplantibacillus plantarum (LM), Lactiplantibacillus pentosus (LS), Pediococcus acidilactici (PA)) were isolated from vegetable sources.
• PBM samples were treated with LAB and stored at 4 °C for 21 days.
• Quality parameters including color, texture, pH, volatile organic compounds, and amino acid content were analyzed.

Main Results:

• PBM treated with Lactiplantibacillus spp. maintained consistent color throughout storage.
• LS-treated PBM exhibited enhanced hardness, springiness, gumminess, and chewiness compared to controls.
• LM-treated PBM showed increased amino acid content, while volatile organic compounds were unaffected by LAB treatment.

Conclusions:

• Lactiplantibacillus plantarum effectively improved PBM texture and prolonged shelf life for 21 days at 4 °C.
• LAB, particularly L. plantarum, show potential as sustainable, green biological preservative agents for PBM.
• These findings support the use of L. plantarum as a clean-label ingredient for PBM products.