Starter cultures: Bioprotective cultures

GRACIELA VIGNOLO; SILVINA FADDA

Handbook of Fermented Meat and Poultry

Blackwell Publishing

Lugar: Iowa; Año: 2006; p. 1 - 18

In the present contribution, the use of antagonist microorganisms to inhibit and/or inactivate pathogens and spoilage flora in meat fermented products is discussed, with particular reference to bacteriocin-forming bacterial strains. A new concept of starter cultures for fermented sausages is analyzed where biopreservative and probiotic features complete the recently established essential criteria for a meat starter culture.