Rol of bacterial starters in the quality of fermented meat products.

R. TALON; S. LEROY SÈTRIN; SILVINA GRACIELA FADDA

S M tucumán

Congreso; Simposio Internacional De Biotecnología. Aplicaciones En Alimentos, Salud Y Medio Ambiente. II Simposio Argentino-Italiano de Bacterias Lácticas.; 2004

The use of bacteria has since progressed continuously and still, today, the inoculation of starters guarantees the hygienic and sensory quality of fermented products such as dry sausage, with production in France amounting to almost 113 thousand tons in 1997. Bacteria used as starters in sausage manufacturing are inoculated at a rate of 106 viable germs/g of mixture. In Europe, bacterial starters are made up of a balance between lactic acid bacteria (Lactobacillus, Pediococcus) and cocci Gram positive bacteria (Staphylococcus, Kocuria). In Mediterranean countries, yeasts (Debaryomyces, Candida) and moulds (Penicillium) are also inoculated onto the surface in order to make up the covering flora of the dry sausage.