Relevance of microbial cultures on the safety of fermented sausages

Abstract

The production of fermented meat products relies on a great array of microbial cultures, from lactic acid bacteria (LAB), to coagulase negative staphylococci (CNS), to molds and yeasts. Fermented meat products have a long history within human kind; however, the use of industrial starter cultures for their production dates back to the previous century and it has been related to the need to enhance their safety, based upon this microbial multiplicity of functions. LAB are the starter cultures mostly involved in preventing or controlling microbiological hazards on account to the production of lactic acid, among other organic acids, and consequent reduction of pH. CNS, together with Kocuria, also play a role in preserving meat products mainly by synthesizing nitric oxide, a compound that comes from the reduction of nitrate to nitrite in meat made by nitrate reductase from staphylococci. Albeit molds and yeasts are less frequently used, their application as surface starter cultures partially contributes to an increased product safety. This chapter will review the hazards involved in dry fermented sausages production, i.e. microbiological and chemical risks, and the most useful strategies -comprising microbial cultures- to fight against them. Among these strategies, regular practices will be reviewed together with novel and promising applications. Studies regarding LAB and CNS contribution to: reduce biogenic amines content, exert functional properties, and consequently, enhance nutritional value of the end product, will be promptly addressed.