Abstract

The development of safe starter crops will improve the safety of fermented products by controlling the development of pathogenic microorganisms, and increase the shelf life of products by inhibiting decaying microorganisms. These cultures will not only enable products with improved sensory characteristics to be obtained, but also promote health benefits by contributing to a "healthy intestinal microbiota". Lactic acid bacteria isolated from fermented meat products can be used to ensure acidification, with consequent reduction of pH, and prevent the development of pathogens and other undesirable microorganisms that could proliferate in the absence of competitors. Some of these bacteria are important natural producers of bacteriocins, and can provide the consumption of healthier meat products by replacing chemical additives, while increasing the shelf life of these products. Although starter cultures are used in the routine of some industries producing fermented meat products, the interaction between selected crops and the desired characteristics in each food are not yet known. As such, and given the vast variety existing, it will make perfect sense to study in depth and search for new, safe crops for each meat product as a way of developing new strains or mixtures that help improve the quality of this type of product.