Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Abstract

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

“…Although pH and a W usually contribute to the stability of sausages [ 13 ], in this work, starters did not have a noticeable effect on the pH of sausages. The fact that starters were not able to significantly lower pH, compared to the control, indicates that the lactic microbiota naturally present in the meat batter (to which dextrose was provided) also exhibits a high acidifying ability.…”

“…Laranjo et al [56] and Simion et al [44] showed average values that did not follow the same trend for all amines, i.e., some contents increased, others decreased, and others increased until the intermediate stage of curing and decreased again in the finished product. These variations are likely associated with the manufacturing process as well as with the microbiota that has a major influence on the decarboxylation of amino acids, precursors of biogenic amines [13,20].…”

“…Yeasts and molds are used less frequently as starter cultures. The application of molds and yeasts as surface starter cultures, normally by immersion or spraying, can improve specific sensory and external characteristics [ 13 ]. Surface starters form a protective layer, which favors color formation and hinders the occurrence of premature autoxidation phenomena of fats due to the activity of catalase [ 14 ].…”

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

“…However, specific characteristics of cheeses, as well as extrinsic factors, can influence the antimicrobial effect of EO when incorporated into the cheese. It indicates that antimicrobial properties of EO must be assessed both in vitro and in real food products [ 15 ]. In addition, the use of EO may impact the sensory properties of cheeses [ 16 ].…”

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

“…One method of preservation that has long been used is the application of chemical preservatives, such as nitrite and nitrate salts, which have a negative effect on human health [15][16][17][18]. Currently, there is great consumer demand for high-quality food that is free of chemical preservatives; therefore, there is a need to find alternative preservation methods.…”