New developments in meat starter cultures

Abstract

Meat starter cultures containing one or more strains of lactic acid bacteria, Actinobacteria, staphylococci, Halomonas elongata, Aeromonas spec., and moulds or yeasts are widely in practical use. The progress in microbial systematic has led to changes in the taxonomy of familiar bacterial species which are described. Studies of flavour genesis led to the identification of the contribution of the enzyme activities endogenously present in the meat matrix as well as of those exerted by the starter cultures. Characteristic compounds of the aroma of fermented meat products originating from the starter organisms were also described. New knowledge was accumulated on the physiology and genetics of starter bacteria and some insight has been gained in the regulation of the expression of genes encoding important properties such as bacteriocin production or catalase activity. The applicability of gene technology to starter strains has been shown and strains have been constructed that have the potential to further improve the technological and hygienic suitability of starter cultures. New applications of the micro-organisms as protective or probiotic cultures have been developed for application in meat science.