Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health

Abstract

Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of LAB to peptides and amino acids generation as well as the final sensory features of fermented products is generally accepted. Meat proteins are known to undergo hydrolysis, first to polypeptides by endogenous muscle enzymes, and the release of smaller peptides and amino acids by the action of peptidases and aminopeptidases from both muscle and LAB is produced. Fermented meats are unique products, often represented as elements of culinary heritage and identity. Producers of fermented meat products face important challenges, both at the level of small producers and at the large industrial-scale level. Meat also acts as a buffer and as such may protect LAB from low pH environment as well as against the lethal action of bile.