microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
[email protected] (P.E.S.M.);
[email protected] (M.P.);
[email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
[email protected] (W.Z.);
[email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi
[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence:
[email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products.