Development of new starter cultures for meat fermentations

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Research unit

INNOSUISSE

Project number

9131.1;6 PFLS-LS

Project title

Development of new starter cultures for meat fermentations

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	German	French	Italian	English
Short description	-	-	-
Abstract	-	-	-

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Category	Text
Short description (English)	Development of new starter cultures for meat fermentations
Abstract (English)	Starter cultures used for meat fermentations are contributing to the acidification process and the sensory quality of the ripened sausage as end-product. They should be safe and suppressing health-negative ingredients. The objective of this project is to develop new starter cultures for meat fermentations contributing to a selected flavour, replacing current problematic starter cultures, minimizing biogenic amines contents or provide new functional properties such as in situ production of bacteriocins in fermented salami-type sausages.

Category

Text

Short description
(English)

Development of new starter cultures for meat fermentations

Abstract
(English)

Starter cultures used for meat fermentations are contributing to the acidification process and the sensory quality of the ripened sausage as end-product. They should be safe and suppressing health-negative ingredients. The objective of this project is to develop new starter cultures for meat fermentations contributing to a selected flavour, replacing current problematic starter cultures, minimizing biogenic amines contents or provide new functional properties such as in situ production of bacteriocins in fermented salami-type sausages.