Lactic acid bacteria isolated from dairy and meat industries and their application in meat products as biopreservatives.

The genomes of six lactic acid bacteria (LAB) isolated from meat and dairy industries were sequenced. The strains were applied to different ready-to-eat meat products individually and in cocktail under different challenge tests against Listeria monocytogenes. The samples of cooked ham with a cocktail of three LABs (Lactococcus lactis, Lacticasebacillus paracasei and Lactiplantibacillus plantarum) were subjected to 16S rRNA gene amplicon sequencing. Moreover, microbiological counts of the target pathogen and LAB were performed along shelf life. In addition, other analyses were carried out such as pH, water activity, colour, texture and sensorial evaluation.