TY - JOUR
T1 - Comparing natural and selected starter cultures in meat and cheese fermentations.
AU - Bassi, Daniela
AU - Puglisi, Edoardo
AU - Cocconcelli, Pier Sandro
PY - 2015
Y1 - 2015
N2 - In the last decades, the inoculum of high counts of suitable microorganisms, defined as starter cultures, has become a widely adopted approach in the production of fermented foods. Here, we reviewed the recent works about the use of selected cultures or the exploitation of indigenous microbiota in the production of dry fermented sausages and dairy products. We found that the scientific literature is well consistent in indicating a significant advantage in the use of selected and natural starter cultures (SSC and NSC) as compared to adventitious microbiota (AM) in terms of acidification, sensory traits and acceptability of final ripened products, as well as in the control of undesired microorganisms. Anyway, a thorough understanding of the interactions at ecological level between the introduced strains and the autochthonous microbial communities is a challenge that needs to be addressed in the near future.
AB - In the last decades, the inoculum of high counts of suitable microorganisms, defined as starter cultures, has become a widely adopted approach in the production of fermented foods. Here, we reviewed the recent works about the use of selected cultures or the exploitation of indigenous microbiota in the production of dry fermented sausages and dairy products. We found that the scientific literature is well consistent in indicating a significant advantage in the use of selected and natural starter cultures (SSC and NSC) as compared to adventitious microbiota (AM) in terms of acidification, sensory traits and acceptability of final ripened products, as well as in the control of undesired microorganisms. Anyway, a thorough understanding of the interactions at ecological level between the introduced strains and the autochthonous microbial communities is a challenge that needs to be addressed in the near future.
KW - food fermentations
KW - food fermentations
UR - http://hdl.handle.net/10807/68857
U2 - 10.1016/j.cofs.2015.03.002
DO - 10.1016/j.cofs.2015.03.002
M3 - Article
SN - 2214-7993
SP - 118
EP - 122
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -