Abstract
A wide variety of fermented meat products are available around the world, but on the whole, two types can be distinguished: semidry and dry fermented sausages subdivided into northern European and southern European types. This chapter reviews the ecology of fermented sausages and highlights the importance of two bacterial groups in fermentation: lactic acid bacteria and coagulase negative staphylococci. The relevant role of bacterial starter cultures in sensorial qualities, such as flavor and color, developments is discussed. The main hazards of bacteria involved in fermentation are underlined.
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