Bacterial starters involved in the quality of fermented meat products.

TALON R.; S. LEROY-SÉTRIN,; SILVINA GRACIELA FADDA

Research Advances in the Quality of Meat and Meat products.

Research Singpost

Lugar: Trivandrum; Año: 2002; p. 175 - 191

Lactic acid bacteria and Staphylococcus or Kocuria are used as starter cultures in fermented meat products. They have been developed to improve the hygienic and sensory qualities of the final product. Lactic acid bacteria inhibit the development of spoilage and pathogenic flora by acidifying the product. Moreover, certain lactic acid bacteria produce bacteriocins that have antimicrobial activity. They contribute to the formation of the color and firmness of the product mainly through their acidification. Certain lactic acid bacteria produce biogenic amines, which are very toxic, but some others and also some strains of Staphylococcus and Kocuria have the potential to degrade amines present in the product. Staphylococcus and Kocuria contribute to the development of color and flavor in fermented meat products. They influence the composition of non-volatile and volatile compounds mainly by degrading free amino acid and inhibiting the oxidation of unsaturated free fatty acids.