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

MouldsAntioxidantPrevent rancidification

Adapted from [17].

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