Journal of Food Quality / 2017 / Article / Tab 5

Review Article

The Use of Starter Cultures in Traditional Meat Products

Table 5

Requirements for starter LAB, GCC+, yeasts, and moulds.

Microbial groupMetabolic activityTechnological role

LABAcidificationModulate flavour (acid/tangy)
Inhibit pathogens
Develop texture
Accelerate drying
ProteolysisDevelop flavour
AntimicrobialInhibit pathogens
Extend shelf life
AntioxidantProtect colour
ProbioticCompete in the gastrointestinal tract

GCC+Nitrate reductaseDevelop typical red (cured) colour
Degradation of amino acids and FFAsDevelop flavour

YeastsAntioxidantPrevent rancidification
Proteolytic
Lipolytic

MouldsAntioxidantPrevent rancidification

Adapted from [17].

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.