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Summary: In this study, six groups of carrots were designed and fermented using Weissella paramensenteroides MbWp142 (WP), Levilactobacillus brevis GDMCC 1.773 (LS), Leuconostoc mesenteroides GDMCC 1.774 (SE), mixed fermentation of three lactic acid bacteria (WP + LS + SE), pasteurisation group (BG) and natural fermentation group (CK). GC–MS results indicated that inoculation of WP + LS + SE increased the types and contents of flavour substances such as alcohols, esters and hydrocarbons. Compared with other experimental groups, the peak nitrite value in the LS group was lower due to the production of organic acids by lactic acid bacteria. Sensory evaluation revealed that the quality and flavour of carrot fermented by LS were superior to those fermented by SE, WP and WP + LS + SE. Therefore, Levilactobacillus brevis used as a starter for fermenting carrot can enhance product quality and reduce nitrite accumulation during fermentation. [ABSTRACT FROM AUTHOR]

Summary: Meat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria (LAB) are a group of Gram-positive, non-respiring, non-spore-forming bacteria, cocci or rods, which produce lactic acid as the solely or main end product of carbohydrates fermentation. Some strains of LAB are probiotics that play important role in food processing and safety, as well as in maintaining human health as an integral part of the microbiota, that could be widely found in fermented foods, such as yogurt, cheese, kimchi, and wine. Streptococcus thermophilus, a species of LAB, exhibits probiotic effects, including alleviation of lactose intolerance, chronic gastritis, diarrhea, and bacteriostatic effects on pathogens. Recently, S. thermophilus in fermented products has attracted increasing research interest. However, the sources of new isolates of S. thermophilus are limited, so it is necessary to screen a large number of diverse habitats and functionally enriched selection to discover new and useful strains. This review summarizes the results related to insulation and identification, safety assessments and metabolic properties of S. thermophilus. Functional properties, its application in the production of fermented products, the development of new perspectives, as well as shortcomings are discussed in detail, in order to facilitate future research and application of S. thermophilus. [ABSTRACT FROM AUTHOR]