Food Biochemistry and Food Processing

645

Table 28.3.

Main Roles and Effects of Microorganisms in Fermented Meats

Group

Microorganisms

Primary Role

Secondary Role

Chemical Contribution

Effects

Lactic acid

L. sakei, L. curvatus,

Glycolysis

Proteolysis

Lactic acid generation

pH drop

bacteria

L. plantarum,

(endo and

Generation of free amino

Safety

L. pentosus,

exo)

acids

Firmness

P. acidilactici,

Taste

P. pentosaceus

Micrococcaceae

K. varians,

Nitrate

Proteolysis

Reduction of nitrate to

Safety

S. Xylosus,

reductase, (exo)

nitrite

Aroma

S. carnosus

lipolysis,

Generation of free fatty

Taste

catalase

acids, ready for oxidation

Generation of free amino

acids

Degradation of hydrogen

peroxide

Yeasts

Debaryomyces

Lipolysis

Deamination/

Generation of free fatty

Aroma

hansenii

deamidation

acids

Taste

Transamination

Transformation of

pH rise

amino acids

Lactic acid consumption

and generation of ammonia

Molds

Penicillium

Lipolysis,

Deamination/

Generation of free fatty

Aroma

nalgiovense

, P.

proteolysis

deamidation

acids, ready for

Taste

chrysogenum

(exo)

Transamination

oxidation

pH rise

Generation of free

External

amino acids and its

aspect

transformation

Generation of ammonia