Microorganisms used as meat starter cultures : A Part from the Book Chapter : Meat Starter Culture

Microorganisms used as meat starter cultures include lactic acid bacteria, non-pathogenic Gram and catalase-positive cocci, yeasts and moulds that do not have any history of pathogenicity. Meat starters grow optimally in the presence of salt and nitrite, improve sensory and nutritional qualities, ensure consumer safety and guarantee uniformity of product quality. LAB starters include the genera of Aerococcus, Carnobacterium, Enterococcus, Lactococcus, Lactobacillus, Leuconostoc,Oenococcus, Pediococcus, Streptococcus,Tetragenococcus, Vagococcus and Weissella. The most important genera from the Gram-positive group of starters are Staphylococcus and Kocuria and the yeasts are Candida, Rhodotorula, Debaryomyces, and Trichosporon. Depending on the technological requirements and consumer preferences, different strains are used in a variety of fermented meat products.

Author(s) Details:

Rajendra Nath Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinar Science, Khanapara, Guwahati – 781022, India.

Trishna Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary Science, Khanapara, Guwahati – 781022, India.

Rashmi Rekha Saikia
Department of Livestock Products Technology, Assam Agricultural University, Lakhimpur College of Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.

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Recent Global Research Developments in Key Microorganisms in Meat Starter Cultures

Role of Starter Cultures on the Safety of Fermented Meat Products: This article discusses how starter cultures, including lactic acid bacteria and coagulase-negative staphylococci, enhance the safety of fermented meat products by rapid acidification and production of antimicrobial substances [1] .

A Review: Microbial Diversity and Function of Fermented Meat Products in China: This review covers the microbial diversity in various Chinese fermented meat products, highlighting the role of different microorganisms in flavor development and safety control [2] .

Editorial: Role of Starters on the Safety of Fermented Food Products: This editorial focuses on the microbiota involved in food fermentations, the selection of starter cultures, and safety-related concerns [3] .

Use of Starter Cultures in Foods from Animal Sources: This article explores the selection of microorganisms from native microbiota as starter cultures to control spoilage and pathogenic microbiota in food [4] .

Microbial Diversity and Function of Fermented Meat Products: This article reviews the microbial compositions of various fermented meat products and their impact on product quality and safety [2] .

References

1. Laranjo M, Potes ME and Elias M (2019) Role of Starter Cultures on the Safety of Fermented Meat Products. Front. Microbiol. 10:853. doi: 10.3389/fmicb.2019.00853
2. Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, Bai T, Hou B, Zhang Y, Liu D, Wang W and Chen L (2021) A Review: Microbial Diversity and Function of Fermented Meat Products in China. Front. Microbiol. 12:645435. doi: 10.3389/fmicb.2021.645435
3. Laranjo M (2023) Editorial: Role of starters on the safety of fermented food products. Front. Microbiol. 14:1260403. doi: 10.3389/fmicb.2023.1260403
4. García-Díez J, Saraiva C. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. International Journal of Environmental Research and Public Health. 2021; 18(5):2544. https://doi.org/10.3390/ijerph18052544

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