Starter and protective cultures for meat - recent developments
2001
Luecke, F.-K. (University of Applied Sciences, Fulda (Germany). Microbiology Lab.)
The positive effects of microorganisms in meats have been studied extensively during the last few years, mainly in the context of "biopreservation". We can distinguish four categories of benefits, namely, safety, stability, diversity and health benefits. Use of appropriate cultures may help the processor to reduce production costs and to develop novel products. In meat fermentations, lactic acid bacteria affect safety, stability and - to a minor extent - product diversity. Other microorganisms, namely, catalase-positive cocci (Staphylococcus, Kocuria), yeasts (Debaryomyces) and moulds (Penicillium) normally bring about and stabilize the desired sensory properties and thereby aid product diversity. Antagonistic cultures that are only added to inhibit pathogens and/or to extent the shelf life while changing the sensory properties of the product as little as possible are termed "protective cultures". Using them is often designated as "biopreservation".
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