Starter Cultures:Bioprotective Cultures

GRACIELA VIGNOLO; SILVINA FADDA

Handbook of Fermented Meat and POultry

Blackwell

Lugar: Danvers, MA; Año: 2007; p. 147 - 157

The application of bioprotective cultures to ensure hygienic quality is a promising tool. However it should be considered only as an additional hurdle to good manufacturing processing, storage, and distribution practices. In the present contribution, the use of antagonist microorganisms to inhibit and/or inactivated pathogens and spoilage floa in meat fermented products is discussed, with particular reference to bacteriocin-forming bacterial strains. A new concept of starter culture for fermented sausages is analyzed where biopreservative and probiotic features complete the recently established essential criteria for a meat starter culture.