Probiotic Microorganisms in Dry Fermented Meat Products

Abstract

In the modern lifestyle, food is supposed not only to feed the hunger but also to provide an appropriate amount and quality of nutrients necessary for proper functioning of the body. The interest of consumers in functional food, including fermented products with probiotic properties, has been growing for several years. Meat and meat products represent one of the most important components of contemporary human diet. Meat fermenta‐ tion is one of the oldest methods of preserving food. This is a low‐energy, biological acidulation which results in unique flavour and palatability, colour, microbiological safety and tenderness. Changes of muscle form into fermented meat product are caused by homo‐ or heterofermentative starter cultures or “wild” microorganisms which lower the pH. Fermented meat products are one of the most cherished and valuable food prod‐ ucts. Fermentation and ageing process would deliver most aromatic and rich in flavour products, which is incomparable with other processes. A new solution is dry‐aged meats with the use of new probiotic starter cultures with a high degree of health safety and long shelf life due to the inhibition of growth of the pathogenic microorganisms and therefore reduction of the formation of harmful compounds from protein transformation or lipid oxidation.