chapter  11
9 Pages

Chapter Protective Cultures and Bacteriocins in Fermented Meats

Maria João Fraqueza*, Luis Patarata and Andrea Lauková 1 INTRODUCTION

Meat fermentation results from a particular manufacturing process that involves natural microbiota well adapted to the meat substrate or intentionally added as starter cultures, contributing to their preservation and sensorial characteristics. Around the world, many meat products are based in a spontaneous fermentation with particularities related to local and ancestral know-how that lead to a great diversity of named traditional fermented meat products according to their origin and country. These meat products won the consumer preferences, not only due to their sensorial characteristics, but also due to the biopreservation used in the production, with a minimum use of chemical additives.