engleski

Autochthonous starter cultures

Nowadays, in the line with the expanding trend of green living, safe food containing less synthetic additives and items produced by using technologies with less impact on the environment (so-called natural food) have to be offered to consumers. All this reasons opens up a huge space for new methods implemented in safe food production. Implementation of autochthonous starter cultures in industrial production should improve quality and uniformity of final product as well as food safety by preserving typical sensory quality of the traditional fermented product and inhibiting the growth of undesirable microorganisms as standardisation of traditional fermented meat products.

autochthonous starter cultures, fermented meat, general and selection criteria

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