Vol. 9, Special Issue 7, Part M (2025)

Fermentation is an old food preservation method that is commonly utilized in meat product manufacturing. Along with lactic acid bacteria (LAB), some yeasts & moulds are also utilized as starting cultures for the manufacture of fermenting food products. Bacteria such as Lactobacilli, Staphylococci and Micrococcus also involved in production of the fermented foods. Most common fermented meat products are sausages, other products that are included in this category are hams and jerky. Sausages are of four types-dry, semi-dry, moist and fresh. The Suckuk, Hungarian salami, summer sausage, Salchichon, Pepperoni and chorizo are the popular varieties of fermenting meat product. Fermentation also leads to the production of important compounds (bacteriocins, hydrogen peroxide, lactic acid, CO2 etc.) that helps in the bio preservation of meat and meat products. Bacteriocins such as nisin, pediocin, curvacin suppress the growth of pathogens such as Bacillus cereus, Staph aureus, klebsilla spp., E. coli, L. monocytogens and Kampylobacter spp. Starter culture in fermented meat product also regulate the buildup of amine neurotransmitters in soured products without compromising flavor.