Lactic Acid Bacteria in Meat Fermentations. Role of Autochthonous Starter Cultures on Quality, Safety and Health

VIGNOLO, GRACIELA; CASTELLANO, PATRICIA; FONTANA, CECILIA; COCCONCELLI, PIER SANDRO; FADDA, SILVINA

Lactic Acid Bacteria. Microbiological and Functional Aspects

CRC press

Lugar: Boca Raton, Florida; Año: 2019; p. 215 - 234

Lactic acid bacteria (LAB) communities that develop in traditional meat fermented products are the result of stressful environmental conditions existing during meat fermentation. In traditional fermented sausages, Lb. sakei and Lb. curvatus are by far the most often isolated species among LAB, but Lb. plantarum and species from the genera Enterococcus and Pediococcus have also been isolated and/or used as starter cultures. Lb. sakei and Lb. curvatus are emblematic meat LAB considered as the core functional bacteria in meat fermentation; their important role in meat technology, competitiveness to growth in meat, acid production, protein degradation as well as their biopreservative potential are discussed herein. Safety during meat fermentation and the feasibility to use fermented sausages as a vehicle of probiotics were also addressed. Fermented sausages are unique products, often represented as elements of food heritage and identity. To deal with threatening and globalizing trends, contemporary food markets rely on the oxymoronic concept of innovation-through-tradition. Since the prevailing microbiota of traditional fermented sausages seems to be associated with desirable features, the use of autochthonous and carefully selected LAB as starter cultures with specific functionalities could contribute not only to improve safety and overall quality but also to preserve typicality with benefits for both producers and consumers.