Bacterial starter cultures for meat fermentation

Abstract

Lactic acid bacteria play an essential role in the production of fermented meat products, Lactobacillus being the main species used in the European type of fermented products. In order to ensure sensory quality and good colour formation, lactic acid bacteria are not sufficient and the contribution of Staphylococcus carnosus is needed. Some strains of meat lactobacilli exhibit important properties from a technological point of view, such as the production of antimicrobials. The application of bacteriocinogenic lactic strains as starter cultures in fermented products could provide an additional tool for preventing the outgrowth of food pathogens in sausages as well as enhancing the competitiveness of the starter organisms in favour of the fortuitous flora. However, further research is needed before the application in meat products of these bacteriocins can be put into practice. The spectrum of application of lactic acid bacteria is wide; lactobacilli are good candidates as probiotic strains, thanks to their GRAS status and their ability to adhere to epithelian cells. In the near future, lactobacilli probiotic cultures will be included in new foods; fermented meat products are likely to be one of these foods.