ABSTRACT
Fermented meat and dairy products are currently of huge importance in global food markets, and the worldwide production reached about 30 million tons in 2011 (FAOSTAT, 2013). Most of these products, which include fermented meat and dairy foods and cheeses, are made with the aid of microbial food cultures (MFC), which play an essential role in the manufacturing process and in the development of avor and texture, thereby helping to determine the unique characteristics of each product. At present, MFC are mainly used in the dairy industry, and their use in the meat industry is more limited.
