Naslov
Bacterial starter culture for meat fermentation

Autori
Comi, Giuseppe ; Orlić, Sandi ; Redžepović, Sulejman

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, ostalo

Knjiga
Current Studies of Biotechnology Vol.III Food

Urednik/ci
Kniewald, Zlatko

Izdavač
Hrvatsko Društvo za Biotehnologiju ; Medicinska naklada

Grad
Zagreb

Godina
2003

Raspon stranica

ISBN
953-176-209-0

Ključne riječi
fermented sausages, bacteria, starters, quality

Sažetak
Food fermentation has been used for centuries as a method to preserve perishable food products. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, honey, vegetables, milk, meat and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter culture and fermentation conditions. Traditional salami is produced by fermentation of a sausage batter containing meat, curing agents, salts and species. The type of microflora that develops is often closely related to the ripening technique utilised. In spontaneous meat fermentation, the lactic acid bacteria derived from raw material or the environment are responsible for both lactic acid productions resulting from carbohydrate utilisation, and also a low pH value. Today the modern meat industry has to ensure high quality, reduce variability and enhance organoleptic characteristics in sausage production, which are not feasible using spontaneous fermentation methods. Therefore starter cultures have been developed during the last 40 years reducing fermentation times, ensuring low residual nitrate and nitrite contents in the end product and standardising the organoleptic characteristics. Today, the most of the commercially available starter cultures are mixtures of lactic acid bacteria, staphylococci and/or micrococci. Dry fermented sausages are popular meat products in Croatia, Italy and other European countries (Spain, France, Germany, and Switzerland). The microbiology of these products is varied and complex. The ecology and technological potential of indigenous microbes maybe are the future of the application in meat products.

Izvorni jezik
Engleski

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