Chapter Application of Molecular Methods in Fermented Meat Microbiota: Biotechnological and Food Safety Benefits

There is a great variety and diversity of fermented meat products all over the world, as a consequence of different formulations used in their production. The ingredients together with manufacturing practices and fermentation techniques are the main factors that lead to products with specific organoleptic profiles and physico-chemical characteristics, making them unique (Bonomo et al. 2008, Cocolin et al. 2008).