Starter cultures: Bioprotective cultures

VIGNOLO, G.; CASTELLANO, P.; FADDA S,

Handbook of Fermented Meat and Poultry. Secdond Edition

Wiley blackwell

Lugar: West Sussex; Año: 2015; p. 129 - 137

Lactic acid bacteria (LAB) have been extensively exploited for the production of fermented foods due to theirability to transformraw materials producing desirable taste, flavor and texture changes as well as to inhibit pathogenic and spoilage organisms.Although concerns over food safety have increasing worldwide, quality is the ultimate criterion of desirability of any food product. Particularly for cured meat products,the use of selected starter culture constitutes a powerful tool to drive fermentation and reach high standards of quality. On the other hand, the use of competitive bacteriocinogenic LAB as bioprotective cultures should be considered as an additional hurdle to assure fermented sausages safety.The huge information derived from genomic and transcriptomic, provide new instruments for a scientifically sound selection of new tailored functional cultures harboring the desired physiological traits.