Protective Cultures in Meat Products and Plant-Based Meat Alternatives: Prospects and Challenges
Year: 2026
Type: article
Study design: Systematic Review
Abstract: In view of the considerable levels of food loss on a global scale, the attendant greenhouse gas emissions, and the expanding demand for foods that are as natural as possible, bioconservation strategies—protective cultures in particular—are becoming increasingly important in food production. The objective of this review was to present the current state of research on the use of protective cultures and bacteriocins in plant-based meat alternatives as well as in cooked meat products. To this end, a comprehensive review and relevance-based screening of more than 133 records identified through scientific databases was conducted and complemented by 86 legal documents, market analyses, manufacturer information, outbreak reports, and studies addressing probiotics and antimicrobial resistance. Furthermore, market analyses, manufacturer information, legal frameworks, and regulatory information on outbreak incidents were considered. The evaluation incorporated technological aspects and regulatory requirements in order to provide a comprehensive picture of current developments and challenges in this field. A review of the extant literature reveals an absence of studies that examine the utilization of protective cultures in plant-based meat alternatives. However, extant research on microbial diversity suggests that potential protective cultures could include strains similar to those found in conventional meat products, but this still needs to be experimentally validated. Moreover, there is a significant need for research regarding the combination of different protective cultures, particularly in conjunction with bacteriocins. Technologically, application has hitherto been carried out predominantly after heat treatment, although injection prior to heat treatment would be technologically advantageous. In this context, encapsulation is a promising approach that has yet to be thoroughly investigated. A considerable body of research has hitherto been dedicated to the inhibition of Listeria monocytogenes. In future, when selecting Listeria strains, those associated with foodborne outbreaks should be favored over pure laboratory strains and unspecified wild strains.
Source: Foods
Authors: Tobias Hennes, Martin Wagner, Beatrix Stessl
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W7203775669