摘要
Starter cultures are defined as preparations containing live microorganisms capable of developing desirable metabolic activity in meat. They are used to increase microbiological safety, to maintain stability by inhibiting the growth of undesirable microorganisms and to improve the sensory characteristics of fermented meat products. The most common microorganisms used as starter cultures in meat fermentations are lactic acid bacteria and coagulase-negative staphylococci. However, other bacteria such as Kocuria, yeasts such as Debaryomyces and moulds such as Penicillium can also be used. Some of the requirements for using starter cultures in fermented meat include the production of adequate quantities of lactic acid, the ability to grow at salt concentrations up to 6% (w/w) and the capacity to enhance the flavour of finished products without the production of biogenic amines and slimes. Starter cultures can exert a protective effect on fermented meat products by producing bactericidal/bacteriostatic compounds such as bacteriocins, able to eliminate foodborne pathogens and extend the shelf life of fermented sausages. Recently, starter cultures have also been used to improve the functional value of fermented meat products because of their probiotic properties or production of bioactive peptides relevant to health promotion. The property of some probiotic bacteria to produce micronutrients and nutraceutical compounds may represent an opportunity for in situ fortification of meat products, making them more nutritious and healthy. This chapter addresses some possibilities for the improvement of the sensorial profile, safety, nutritional and functional value of fermented meat products, which represent great opportunities for the development of innovative and healthier meat products.
摘要译文
起始培养物被定义为含有能够在肉类中产生所需代谢活性的活微生物的制剂。它们用于增加微生物安全性，通过抑制不良微生物的生长和改善发酵肉制品的感官特性来保持稳定性用于肉类发酵的起始培养物中最常见的微生物是乳酸菌和凝固酶阴性葡萄球菌。然而，其他细菌如Kocuria，也可以使用酵母菌（Debaryomyces）和霉菌如青霉菌等在发酵肉中使用起始培养物的一些要求包括生产足量的乳酸，在盐浓度高达6％25（w / w）下生长的能力，以及在不生产生物胺和泥土的情况下提高成品风味的能力起始培养物可通过产生杀菌/抑菌化合物如细菌素，对发酵肉制品产生保护作用，能够消除食源性病原体，延长发酵香肠的保质期。最近，起始培养物也被用于提高发酵肉制品的功能价值，因为它们的益生菌性质或与健康促进相关的生物活性肽的生产一些益生菌产生微量营养素和营养药物的性质可能代表了肉类产品的现场强化机会，使他们更有营养和健康本章阐述了改善发酵肉制品的感官特征，安全性，营养和功能价值的一些可能性，这是发展创新和健康肉类产品的巨大机会
Renata E.F. Macedo 1 , Fernando B. Luciano 1 , Roniele P. Cordeiro 2 andChibuike C. Udenigwe 3. 16. Sausages and other fermented meat products. Starter Cultures in Food Production[M].US: Wiley, 2017: 324-354