The Use of Starter Cultures in Traditional Meat Products

Table 5

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

Microbial group	Metabolic activity	Technological role
LAB	Acidification	Modulate flavour (acid/tangy)
		Inhibit pathogens
		Develop texture
		Accelerate drying
	Proteolysis	Develop flavour
	Antimicrobial	Inhibit pathogens
		Extend shelf life
	Antioxidant	Protect colour
	Probiotic	Compete in the gastrointestinal tract
GCC+	Nitrate reductase	Develop typical red (cured) colour
	Degradation of amino acids and FFAs	Develop flavour
Yeasts	Antioxidant	Prevent rancidification
	Proteolytic
	Lipolytic
Moulds	Antioxidant	Prevent rancidification

Adapted from [17].