Lactic Acid Bacteria in Meat Fermentations

FONTANA CECILIA; FADDA SILVINA; COCCONCELLI PIER SANDRO; VIGNOLO GRACIELA

Lactic Acid Bacteria : Microbiological and Functional Aspects, Fourth Edition

Francis & Taylor

Lugar: Boca Raton; Año: 2011; p. 247 - 263

There is renewed interest in traditional, naturally fermented meat products as outlined by the recent abundant literature (Vignolo et al. 2010a,b). The remarkable technological advances and significant improvements in meat hygiene that occurred in the last 50 years have been capitalized for the development of a range of fermented meat products, in which variations in the type and amount of raw materials, fermentation, and drying conditions lead to an extended diversity of products with unique sensorial traits. Nevertheless, the stability of fermented meat products is mainly determined by a combination of acidification brought about by lactic acid bacteria (LAB) and lowering of water activity (aw) during curing and drying. In addition, biochemical and physicochemical changes are produced as a result of the interactions between meat, fat, microorganisms, and processing technology, which as a whole gives rise to the wide range of available fermented sausages. In view of industrially useful innovations, the LAB community existing in fermented meat ecosystems as well as their contribution to the microbiological and physicochemical changes are discussed here.aw) during curing and drying. In addition, biochemical and physicochemical changes are produced as a result of the interactions between meat, fat, microorganisms, and processing technology, which as a whole gives rise to the wide range of available fermented sausages. In view of industrially useful innovations, the LAB community existing in fermented meat ecosystems as well as their contribution to the microbiological and physicochemical changes are discussed here.