Handbook of Meat Processing

Table 10.1. Composition of some commercial starter cultures used for meat fermentation

Species Functional and technological

properties for meat fermentation

Quality characteristics

Lactobacillus curvatus,

Staphylococcus carnosus

Fast acidifi cation, and positive mild

aroma developments as well as a

stable color in the product. The

fi nal pH may be adjusted with the

amount of fermentable sugars

added to the meat mix.

Preservation

Firmness (consistency)

Aroma

Pediococcus acidilactici,

Pediococcus pentosaceus,

Create a combination of normal

acidifi cation, a positive aroma

development, and a good, stable

red color in the product. The fi nal

pH may be adjusted with the

amount of fermentable sugars

added to the meat mix.

Preservation

Firmness (consistency)

Aroma

Staphylococcus xylosus,

Pediococcus pentosaceus

Acidifi cation process initiates

quickly and results in a medium

pH - decline. S. xylosus gives a

strong and stable color and an

aromatic fl avor.

Preservation

Firmness (consistency)

Pediococcus acidilactici,

Lactobacillus curvatus and

Staphylococcus xylosus

Fast fermentation, distinct and very

good taste, good color formation

and stability. Due to bacteriocin

production, both L. curvatus and

P. acidilactici contribute to

suppressing growth of Listeria

monocytogenes.

Preservation (pH and bacteriocin)

Firmness (consistency)

Aroma

Lactobacillus sakei,

Staphylococcus carnosus

Mild acidifi cation, and positive mild

aroma developments as well as a

stable color in the product.

Preservation

Firmness (consistency)

Aroma

Pediococcus pentosaceus,

Staphylococcus carnosus

Mild acidifi cation, and positive mild

aroma developments as well as a

stable color in the product *

Preservation

Firmness (consistency)

Lactobacillus pentosus,

Staphylococcus carnosus

Aromatic cultures with intermediate

acidifi cation

Color

Aroma

Preservation

Lactobacillus sakei,

Staphylococcus xylosus and

Staphylococcus carnosus

Proteolysis

Amino acid catabolism

Lipolysis

Antioxidant properties: catalase and

SOD

Nitrate reduction

Color

Aroma

Preservation

Staphylococcus equorum Flavor development

Nitrate reduction

Color

Aroma

Preservation

Kocuria varians Nitrate reduction Color

Preservation

• Bacteriocin production is discussed in Chapter 14.

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