Cultures for Meat Fermentation

Starter cultures for meat fermentation are mainly used in the production of fermented sausages. These cultures are either single- or multiple-strain cultures of LAB and/or staphylococci. However, sausages may also be produced without the addition of starter

Table 8 Examples of Fermented Meat Products and Composition of Their Added Starter Cultures




Semidry sausages

Staphylococcus carnosus + /— Lactobacillus pentosus + /— Pediococcus pentosaceus

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