Development of new starter cultures for meat fermentations

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Identifiant

Unité de recherche

INNOSUISSE

Numéro de projet

9131.1;6 PFLS-LS

Titre du projet

Development of new starter cultures for meat fermentations

Titre du projet anglais

Development of new starter cultures for meat fermentations

Textes relatifs à ce projet

	Allemand	Français	Italien	Anglais
Description succincte	-	-	-
Résumé des résultats (Abstract)	-	-	-

Textes saisis

Catégorie	Texte
Description succincte (Anglais)	Development of new starter cultures for meat fermentations
Résumé des résultats (Abstract) (Anglais)	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.

Catégorie

Texte

Description succincte
(Anglais)

Development of new starter cultures for meat fermentations

Résumé des résultats (Abstract)
(Anglais)

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.