##plugins.themes.bootstrap3.article.main##
Анотація
У статті узагальнено наукові дані щодо біохімічних механізмів дії стартових культур у технології ферментованих м’ясопродуктів та їх впливу на безпечність, термін зберігання, харчову і біологічну цінність продукції. Використання стартових культур є ключовим інструментом керування ферментацією, забезпечення відтворюваності виробництва та безпечності готової продукції. Основні групи мікроорганізмів – молочнокислі бактерії, коагулазонегативні стафілококи, дріжджі та плісняві гриби – беруть участь у формуванні органолептичних властивостей, стабілізації кольору, розвитку аромату і структурних показників. Мікробіологічна безпечність забезпечується швидким зниженням рН, конкурентним витісненням небажаної мікрофлори, продукуванням органічних кислот і бактеріоцинів. Найефективнішими визнано комбіновані культури, що поєднують молочнокислі бактерії та коагулазонегативні стафілококи. Стартові культури подовжують термін зберігання завдяки багатобар’єрній системі захисту, що поєднує біоконсервацію із сучасними способами пакування. Мікробний протеоліз і ліполіз формують стабільні сенсорні характеристики, а також сприяють утворенню вільних амінокислот і біоактивних пептидів, підвищуючи засвоюваність білків. Вказано, що перспективним є використання пробіотичних штамів, здатних синтезувати γ-аміномасляну кислоту та інші біологічно активні сполуки. Водночас існують ризики: поширення антибіотикорезистентності, бактеріофагова контамінація, утворення біогенних амінів, наявність факторів вірулентності – що потребує геномного скринінгу перед використанням нових штамів при виробництві м’ясопродуктів. Перспективними напрямами є селекція автохтонних штамів, створення багатокомпонентних мікробних композицій, розроблення функціональних продуктів та впровадження екологічно безпечного пакування. Це визначено як стратегічний шлях підвищення конкурентоспроможності української м’ясопереробної галузі та її гармонізації з європейськими стандартами якості і безпечності.
Ключові слова:
стартові культури, ферментовані м’ясопродукти, безпечність, відтворюваність, термін зберігання, харчова цінність
##plugins.themes.bootstrap3.article.details##
Як цитувати
Agunova, L. (2026). ВИКОРИСТАННЯ СТАРТОВИХ КУЛЬТУР У ТЕХНОЛОГІЇ ФЕРМЕНТОВАНИХ М’ЯСОПРОДУКТІВ. Food Science and Technology, 20(2), 86-103. https://doi.org/10.15673/fst.v20i2.3517
Номер
Розділ
Біопроцеси, біотехнологія харчових продуктів, БАР
Посилання
References
1. Vinnikova L, Kishenya A, Strashnova I, Gusaremko A. Study of lactic acid bacteria as a bio-protective culture for meat. Food Science and Technology. 2016;10(2):3-7. doi:10.15673/fst.v10i2.149
2. Ministry of Health of Ukraine. Microbiological Criteria for Establishing Food Safety Indicators: Order of the Ministry of Health of Ukraine No. 548 of July 19, 2012. Available from: https://zakon.rada.gov.ua/laws/show/z1321-12#n122
3. Jaiswal AK, Shankar S, editors. Food Packaging and Preservation: Antimicrobial Materials and Technologies. Cambridge: Academic Press; 2023.
4. Pasichnyi V.M., Khrapachov O.V., Marynin A.I. The use of modified atmosphere packaging and vacuum packaging in the packaging and storage of chilled meat and meat semi-finished products. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskyi. 2016;18(2):68-72. doi:10.15421/nvlvet6813.
5. Firouz MS, Sardari H, Chamgordani PA, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. Ultrason Sonochem. 2022; 86:106027. doi:10.1016/j.ultsonch.2022.106027
6. Munir MT, Federighi M. Control of foodborne biological hazards by ionizing radiations. Foods. 2020;9(7):878. doi:10.3390/foods9070878
7. Silva CC, Ribeiro SC. Microorganisms and their importance in the food industry: safety, quality and health properties. Foods. 2024;13(10):1452. doi:10.3390/foods13101452
8. Mani A. Food preservation by fermentation and fermented food products. Int J Acad Res Dev. 2018;1:51-57.
9. Bourdichon F, Alper I, Bibiloni R, Dubois A, Laulund S, Miks M, et al. Inventory of Microbial Food Cultures with safety demonstration in fermented food products. Update of the Bulletin of the IDF 455-2012. Bull Int Dairy Fed. 2018;495. Available from: https://www.fil-idf.org/wp-content/uploads/woocommerce_uploads/2018/12/Bulletin-of-the-IDF-N%C2%B0-495_2018_Inventory-of-microbial-food-cultures-with-safety_Cat.pdf#page=2.20
10. Doyle MP, Diez-Gonzalez F, Hill C, editors. Food Microbiology: Fundamentals and Frontiers. 5th ed. Washington (DC): ASM Press; 2019.
11. Bourdichon F, Budde-Niekiel A, Dubois A, Fritz D, Hatte JL, Laulund S, et al. Inventory of microbial food cultures with safety demonstration in fermented food products: Update of the Bulletin of the IDF N° 377-2002, N° 455-2012 and N° 495-2018. Bulletin of the International Dairy Federation. 2022;514. Available from: . https://shop.fil-idf.org/products/bulletin-of-the-idf-n-514-2022-inventory-of-microbial-food-cultures-with-safety-demonstration-in-fermented-food-products
12. European Food and Feed Cultures Association. Industry guidelines of quality control for microbial food cultures used in meat fermentation. Brussels: EFFCA; 2015. Available from: https://effca.org/_library/_files/EFFCA_Guide_for_QA_of_Meat_Cultures_2015.pdf
13. Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical reviews in food science and nutrition. 2017;57(13):2844-56. doi:10.1080/10408398.2015.1074533
14. Deepa BG, Manjunatha H, Akshaykumar, Basavabharati, Madhusudan NM. Preparation of direct vat set cultures from domestic lactic cultures. Biological Forum – An International Journal. 2023;15(12):159-62. Available from: https://www.researchtrend.net/bfij/pdf/Preparation-of-Direct-Vat-Set-Cultures-from-Domestic-Lactic-Cultures-Deepa-BG-29.pdf
15. Bylund G. Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB; 2003. 463 p.
16. Global meat starter cultures market size, share, and COVID-19 impact analysis, by form, composition, microorganisms, application, and region, analysis and forecast 2023-2033. Available from: https://www.sphericalinsights.com/reports/meat-starter-cultures-market
17. Tortora GJ, Funke BR, Case CL, Weber D, Bair W. Microbiology: An Introduction. 13th ed. Boston: Pearson; 2019.
18. Laranjo M, Elias M, Fraqueza MJ. The use of starter cultures in traditional meat products. Journal of Food Quality. 2017;2017:9546026. doi:10.1155/2017/9546026
19. Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat science. 2007;76(1):138-146. doi:10.1016/j.meatsci.2006.10.022
20. Munekata PES, Pateiro M, Zhang W, Domínguez R, Xing L, Fierro EM, et al. Autochthonous probiotics in meat products: Selection, identification, and their use as starter culture. Microorganisms. 2020;8(11):1833. doi:10.3390/microorganisms8111833
21. Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M, editors. Starter Cultures in Food Production. Hoboken (NJ): Wiley Blackwell; 2017.
22. Zhu Y, Wang W, Li M, Zhang J, Ji L, Zhao Z, et al. Microbial diversity of meat products under spoilage and its controlling approaches. Frontiers in Nutrition. 2022;9:1078201. doi:10.3389/fnut.2022.1078201
23. Hutkins RW. Microbiology and Technology of Fermented Foods. Ames: John Wiley & Sons; 2008.
24. Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, et al. Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety. 2020;19:184-217. doi:10.1111/1541-4337.12520
25. Irorita Fugaban JI, Heinrich Holzapfel W, Dimitrov Todorov S. The overview of natural by-products of beneficial lactic acid bacteria as promising antimicrobial agents. Appl Food Biotechnol. 2022;9(2):127-43. doi:10.22037/afb.v9i2.37544
26. Kasimin ME, Shamsuddin S, Molujin AM, Sabullah MK, Gansau JA, Jawan R. Enterocin: promising biopreservative produced by Enterococcus sp. Microorganisms. 2022;10(4):684. doi:10.3390/microorganisms10040684
27. Mokoena MP, Omatola CA, Olaniran AO. Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules. 2021;26:7055. doi:10.3390/molecules26227055
28. Favaro L, Todorov SD. Bacteriocinogenic LAB strains for fermented meat preservation: perspectives, challenges, and limitations. Probiotics and antimicrobial proteins. 2017;9(4):444-58. doi:10.1007/s12602-017-9330-6
29. Laranjo M, Potes ME, Elias M. Role of starter cultures on the safety of fermented meat products. Frontiers in microbiology. 2019;10:853. doi:10.3389/fmicb.2019.00853
30. Choeisoongnern T, et al. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products. Food Science and Technology. 2020;40:571-79. doi:10.1590/fst.13219.
31. Demirgül F, Kaya Hİ, Ucar RA, Mitaf NA, Şimşek Ö. Expanding layers of bacteriocin applications: From food preservation to human health interventions. Fermentation. 2025;11(3):142. https://doi.org/10.3390/fermentation11030142
32. Juturu V, Wu JC. Microbial production of bacteriocins: Latest research development and applications. Biotechnol Adv. 2018;36(8):2187-2200. doi:10.1016/j.biotechadv.2018.10.007
33. Liang Q, Zhou W, Peng S, Liang Z, Liu Z, Zhu C, et al. Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry. Current Research in Food Science. 2025;10:100997. https://doi.org/10.1016/j.crfs.2025.100997
34. Wu M, Ma Y, Dou X, Aslam MZ, Liu Y, Xia X, et al. A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Research International. 2023;164:112363 doi:10.1016/j.foodres.2022.112363
35. Funck GD, Marques JDL, Cruxen CEDS, Sehn CP, Haubert L, Dannenberg GDS, et al. Probiotic potential of Lactobacillus curvatus P99 and viability in fermented oat dairy beverage. Journal of Food Processing and Preservation. 2019;43(12):e14286 https://doi.org/10.1111/jfpp.14286
36. Gharsallaoui A, Joly C, Oulahal N, Degraeve P. Nisin as a food preservative: part 2: antimicrobial polymer materials containing nisin. Critical Reviews in Food Science and Nutrition. 2016;56(8):1275-89 doi: 10.1080/10408398.2013.763766
37. Joint FAO/WHO Food Standards Programme. Codex Committee on Food Additives. Provisions for Cyclotetraglucose (INS 1504(i)), Cyclotetraglucose Syrup (INS 1504(ii)) and Nisin (INS 234). Agenda Item 5(e). CX/FA 15/47/11 Add.1. Forty-seventh Session, Xi’an, China, 23-27 March 2015. Rome: FAO/WHO; 2015. 12 p.
38. Tong Z, Ni L, Ling J. Antibacterial peptide nisin: a potential role in the inhibition of oral pathogenic bacteria. Peptides. 2014;60:32-40. doi: 10.1016/j.peptides.2014.07.020
39. Yusuf M. Natural antimicrobial agents for food biopreservation. In: Food packaging and preservation. San Diego: Academic Press; 2018. p. 409-38 https://doi.org/10.1016/B978-0-12-811516-9.00012-9
40. Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic acid bacteria and bacteriocins: novel biotechnological approach for biopreservation of meat and meat products. Microorganisms. 2022;10(10):2058. doi:10.3390/microorganisms10102058
41. de Souza Barbosa M, Todorov SD, Ivanova I, Chobert JM, Haertlé T, De Melo Franco BDG. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology. 2015;46:254-62. doi:10.1016/j.fm.2014.08.004
42. Dortu C, Huch M, Holzapfel WH, Franz CMAP, Thonart P. Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat. Letters in Applied Microbiology. 2008;47(6):581-6. doi:10.1111/j.1472-765X.2008.02468.x
43. da Costa RJ, Voloski FL, Mondadori RG, Duval EH, Fiorentini ÂM. Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality. 2019;2019(1):4726510. doi:10.1155/2019/4726510
44. Shentu H, Ye P, Zhou Q, Li P, Gu Q. Purification, characterization, and mode of action of Sakacin ZFM225, a novel bacteriocin from Lactobacillus sakei ZFM225. Biochemistry and Biophysics Reports. 2023;35:101494. doi:10.1016/j.bbrep.2023.101494
45. Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RPS. Pediococcus spp.: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances. 2017;35:361-74. doi:10.1016/j.biotechadv.2017.03.004
46. Niamah AK. Structure, mode of action and application of pediocin natural antimicrobial food preservative: a review. Basrah Journal of Agricultural Sciences. 2018;31:59-69. doi:10.37077/25200860.2018.76.
47. Ghosh B, Sukumar G, Ghosh AR. Purification and characterization of pediocin from probiotic Pediococcus pentosaceus GS4, MTCC 12683. Folia Microbiologica. 2019;64:765-78. doi:10.1007/s12223-019-00689-0
48. Perez Espitia PJ, de Fátima Ferreira Soares N, dos Reis Coimbra JS, de Andrade NJ, Souza Cruz R, Alves Medeiros EA. Bioactive peptides: synthesis, properties, and applications in the packaging and preservation of food. Comprehensive Reviews in Food Science and Food Safety. 2012;11(2):187-204. https://doi.org/10.1111/j.1541-4337.2011.00179.x
49. Ming X, Weber GH, Ayres JW, Sandine WE. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science. 1997;62(2):413-5. doi:10.1111/j.1365-2621.1997.tb04015.x
50. Soltani S, Zirah S, Rebuffat S, Couture F, Boutin Y, Biron E, et al. Gastrointestinal stability and cytotoxicity of bacteriocins from Gram-positive and Gram-negative bacteria: a comparative in vitro study. Frontiers in Microbiology. 2022;12:780355. doi:10.3389/fmicb.2021.780355
51. Zdolec N, Kiš M. Antimicrobial properties of food enterococci. In: Lactic Acid Bacteria in Food Biotechnology. Amsterdam: Elsevier; 2022. p. 195-203. doi:10.1016/B978-0-323-89875-1.00004-3
52. Cascajosa-Lira A, Prieto AI, Puerto M, Baños A, Valdivia E, Jos A, et al. Mutagenicity and genotoxicity assessment of a new biopreservative product rich in Enterocin AS-48. Food and Chemical Toxicology. 2020;146:111846. doi:10.1016/j.fct.2020.111846
53. Abanoz HS, Kunduhoglu B. Antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11 against some pathogens and antibiotic-resistant bacteria. Korean Journal for Food Science of Animal Resources. 2018;38:1064-79. doi:10.5851/kosfa.2018.e40
54. Chikindas ML, Weeks R, Drider D, Chistyakov VA, Dicks LM. Functions and emerging applications of bacteriocin. Current Opinion in Biotechnology. 2018;49:23-8. doi:10.1016/j.copbio.2017.07.011
55. Du L, Liu F, Zhao P, Zhao T, Doyle MP. Characterization of Enterococcus durans 152 bacteriocins and their inhibition of Listeria monocytogenes in ham. Food Microbiology. 2017;68:97-103. doi:10.1016/j.fm.2017.07.002
56. Wu Y, Pang X, Wu Y, Liu X, Zhang X. Enterocins: classification, synthesis, antibacterial mechanisms and food applications. Molecules. 2022;27(7):2258. doi:10.3390/molecules27072258
57. Montanari C, Barbieri F, Lorenzini S, Gottardi D, Šimat V, Özogul F, Gardini F, Tabanelli G. Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus. Front Nutr. 2023;9:1092172. doi:10.3389/fnut.2022.1092172
58. EFSA Panel on Biological Hazards (BIOHAZ), Allende A, Alvarez-Ordóñez A, Bortolaia V, Bover-Cid S, De Cesare A, Dohmen W, Guillier L, et al. Update of the list of QPS-recommended biological agents intentionally added to food or feeds as notified to EFSA. EFSA J. 2026;24(1):e09823. doi:10.2903/j.efsa.2026.9823
59. Hastings JW, Sailer M, Johnson K, Roy KL, Vederas JC, Stiles ME. Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum. Journal of Bacteriology. 1991;173:7491-500. doi:10.1128/jb.173.23.7491-7500.1991
60. Balay DR, Dangeti RV, Kaur K, McMullen LM. Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms. International Journal of Food Microbiology. 2017;255:25-31. doi:10.1016/j.ijfoodmicro.2017.05.016
61. Fu Y, Mu D, Qiao W, Zhu D, Wang X, Liu F, et al. Co-expression of Nisin Z and Leucocin C as a basis for effective protection against Listeria monocytogenes in pasteurized milk. Frontiers in Microbiology. 2018;9:547. doi:10.3389/fmicb.2018.00547
62. Budde BB, Hornbæk T, Jacobsen T, Barkholt V, Koch AG. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. International Journal of Food Microbiology. 2003;83(2):171-84. doi:10.1016/S0168-1605(02)00364-1
63. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes M, Aggett P, Aguilar F, Crebelli R, Dusemund B, et al. Scientific opinion on the safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use. EFSA Journal. 2017;15(12):5063. doi:10.2903/j.efsa.2017.5063
64. U.S. Food and Drug Administration. Code for Federal Regulations Title 21 Part 184-Direct Food Substances Affirmed as Generally Recognized as Safe [Internet]. Silver Spring (MD): FDA; 2019 [cited 2026 Jan 21]. Available from: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184
65. General Standard for Food Additives. CXS 192-1995. Codex Alimentarius Commission. Revised 2025. Rome: FAO/WHO; 2025. Available from: : https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/. Accessed 2026 Jan 21.
66. Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, et al. The forgotten role of food cultures. FEMS Microbiology Letters. 2021;368(14):fnab085. https://doi.org/10.1093/femsle/fnab085
67. Majumdar A, Pradhan N, Sadasivan J, Acharya A, Ojha N, Babu S, et al. Food degradation and foodborne diseases: A microbial approach. In: Microbial contamination and food degradation. London: Academic Press; 2018. p. 109-148. https://doi.org/10.1016/B978-0-12-811515-2.00005-6
68. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf. 2020;19:311-331. https://doi.org/10.1111/1541-4337.12526
69. Stevens M, Vollenweider S, Lacroix C. The potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food. In: Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing; 2011. p. 129-160. https://doi.org/10.1533/9780857090522.1.129
70. Schaefer L, Auchtung TA, Hermans KE, Whitehead D, Borhan B, Britton RA. The antimicrobial compound reuterin (3-hydroxypropionaldehyde) induces oxidative stress via interaction with thiol groups. Microbiology. 2010;156(6):1589-1599. https://doi.org/10.1099/mic.0.035642-0
71. Pilote-Fortin H, Said LB, Cashman-Kadri S, St-Gelais D, Fliss I. Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt. International Dairy Journal. 2021;121:105141. doi:10.1016/j.idairyj.2021.105141
72. Sun MC, Hu ZY, Li DD, Chen YX, Xi JH, Zhao CH. Application of the reuterin system as food preservative or health-promoting agent: A critical review. Foods. 2022;11(24):4000. https://doi.org/10.3390/foods11244000
73. De Weirdt R, Crabbé A, Roos S, Vollenweider S, Lacroix C, van Pijkeren JP, et al. Glycerol supplementation enhances L. reuteri’s protective effect against S. typhimurium colonization in a 3-D model of colonic epithelium. PLoS One. 2012;7(5):e37116. doi:10.1371/journal.pone.0037116
74. Vollenweider S, Evers S, Zurbriggen K, Lacroix C. Unraveling the hydroxypropionaldehyde (HPA) system: an active antimicrobial agent against human pathogens. Journal of Agricultural and Food Chemistry. 2010;58(19):10315-10322.https://doi.org/10.1021/jf1010897
75. Wang D, Cheng F, Wang Y, Han J, Gao F, Tian J, et al. The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria. Foods. 2022;11(16):2427. doi:10.3390/foods11162427
76. Pegg RB, Honikel KO. Principles of curing. In: Handbook of fermented meat and poultry. 2nd ed. Chichester: Wiley Blackwell; 2014. p. 19-30. https://doi.org/10.1002/9781118522653.ch4
77.Sánchez Mainar M, Leroy F. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. International Journal of Food Microbiology. 2015;212:60-66. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.03.009
78. Vermassen A, de la Foye A, Loux V, Talon R, Leroy S. Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress. Frontiers in Microbiology. 2014;5:691. http://dx.doi.org/10.3389/ fmicb.2014.00691
79. Harper C, Keith S, Todd GD, Williams M, Wohlers DW, Diamond GL, et al. Toxicological profile for nitrate and nitrite. Atlanta (GA): US Department of Health and Human Services, Public Health Service, Agency for Toxic Substances and Disease Registry; 2017. 324 p.
80. European Commission. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Official Journal of the European Union. 2011;L295:1-177
81. Li D, Du Y, Su L, Lin Y, Zheng J, Toldrá F, et al. Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages. Meat science. 2025;109932. doi:10.1016/j.meatsci.2025.109932
82. Ras G, Leroy S, Talon R. Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products? International journal of food microbiology. 2018;282:28-34. https://doi.org/10.1016/j.ijfoodmicro.2018.06.002
83. Mainar MS, Stavropoulou DA, Leroy F. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: A review. International Journal of Food Microbiology. 2017;247:24-37. https://doi.org/10.1016/j.ijfoodmicro.2016.05.021
84. Xu Y, Zhang H, Wang H, Zhang W, Wang Y. Effect of lipid oxidation products on histamine formation in fermented sausages. Foods. 2025;14(23):4166. https://doi.org/10.3390/foods14234166
85. Liu Y, Cao Y, Yohannes Woldemariam K, Zhong S, Yu Q, Wang J. Antioxidant effect of yeast on lipid oxidation in salami sausage. Frontiers in Microbiology. 2023;13:1113848. https://doi.org/10.3389/fmicb.2022.1113848
86. Lee Y, Kang J, Hwang J, Shin DM, Han SG, Yoon Y. Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage. International Journal of Food Properties. 2023;26(1):2433-2454. https://doi.org/10.1080/10942912.2023.2244690
87. Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii is a real tool to improve a diversity of characteristics in sausages and dry-meat products. Microorganisms. 2021;9(7):1512. https://doi.org/10.3390/microorganisms9071512
88. EFSA. Opinion of the Scientific Committee on a request from EFSA on the introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA Journal. 2007;5(12):587.
89. Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional meat products – A mycotoxicological review. Life. 2023;13(11):2211. doi: 10.3390/life13112211
90. Bernaldez V, Cordoba JJ, Rodriguez M, Cordero M, Polo L, Rodriguez A. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control. 2013;32(1):69-76. https://doi.org/10.1016/j.foodcont.2012.11.018
91. Laich F, Fierro F, Martin JF. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products. Mycological research. 2003;107(6):717-726. doi:10.1017/S095375620300769X
92. Ludemann V, Pose G, Moavro A, Maliaviabarrena MG, Fandiño R, Ripoll G, et al. Toxicological assessment of Penicillium nalgiovense strains for use as starter cultures in the manufacture of dry fermented sausages. Journal of Food Protection. 2009;72(8):1666-1670. doi:10.4315/0362-028x-72.8.1666
93. Kameník J. Hurdle technologies in fermented meat production. In: Fermented Meat Products: Health Aspects. Boca Raton: CRC Press; 2017. p. 95-126.
94. Bassi D, Puglisi E, Cocconcelli PS. Comparing natural and selected starter cultures in meat and cheese fermentations. Current Opinion in Food Science. 2015;2:118-122. doi:10.1016/j.cofs.2015.03.002
95. Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, et al. Research update on the impact of lactic acid bacteria on the substance metabolism, flavor, and quality characteristics of fermented meat products. Foods. 2022;11(14):2090. https://doi.org/10.3390/foods11142090
96. Totosaus A, Gault NF, Guerrero I. Dynamic rheological behavior of meat proteins during acid-induced gelation. International Journal of food properties. 2000;3(3):465-472. doi:10.1080/10942910009524650
97. Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of starter cultures on quality of fermented sausages. Food science of animal resources. 2023;43(1):1. doi:10.5851/kosfa.2022.e75
98. Candogan K, Acton JC. Proteolytic activity of bacterial starter cultures for meat fermentation. Journal of Muscle Foods. 2004;15(1):23-34. https://doi.org/10.1111/j.1745-4573.2004.tb00677.x
99. Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology. 2008;25(2):335-347. doi:10.1016/j.fm.2007.10.006
100. Leroy S, Vermassen A, Ras G, Talon R. Insight into the genome of Staphylococcus xylosus, a ubiquitous species well adapted to meat products. Microorganisms. 2017;5(3):52. https://doi.org/10.3390/microorganisms5030052
101. Andrade MA, Córdoba JJ, Casado EM, Córdoba MG, Rodríguez M. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”. Meat Science. 2010;85(2):256-264. doi:10.1016/j.meatsci.2010.01.009
102. Beck HC, Hansen AM, Lauritsen FR. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus. Enzyme and Microbial Technology. 2002;31(1-2):94-101. https://doi.org/10.1016/S0141-0229(02)00067-4
103. Afzal MI, Delaunay S, Paris C, Borges F, Revol-Junelles AM, Cailliez-Grimal C. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. International Journal of Food Microbiology. 2012;157(3):332-339. https://doi.org/10.1016/j.ijfoodmicro.2012.05.010
104. Xiao Y, Liu Y, Chen C, Xie T, Li P. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Research International. 2020;135:109247. https://doi.org/10.1016/j.foodres.2020.109247
105. Ščetar M, Kovačić E, Kurek M, Galić K. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science. 2013;93(4):802-809. https://doi.org/10.1016/j.meatsci.2012.11.051
106. Ammara A, Semeneh S, Suk Nam K. Effect of modified atmosphere packaging varying in CO2 and N2 composition on quality characteristics of dry fermented sausage during refrigeration storage. Journal for Food Science of Animal Resources. 2022;42(4):639-654. https://doi.org/10.5851/kosfa.2022.e27
107. Siddi G, Piras F, Meloni MP, Casti D, Spanu C, Pala C, et al. Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. Ital J Food Saf. 2023;12(2):10819. https://doi.org/10.4081/ijfs.2023.10819
108. Marcos B, Bueno-Ferrer C, Fernández A. Innovations in packaging of fermented food products. In: Novel Food Fermentation Technologies. Cham: Springer International Publishing; 2016. p. 311-333. 10.1007/978-3-319-42457-6_15
109. Bonacina CE, Leni G, Giombelli A, Principato L, Galli R, Negrini C, et al. Evaluation of salami packed under different packaging materials. Meat Science. 2025;228:109896. https://doi.org/10.1016/j.meatsci.2025.109896
110. Soledad Canel R, Guerrissi S, Sanchez M, Mónaco G, Laich F, Wagner JR, et al. Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions. Food Technology and Biotechnology. 2019;57(1):87-96. doi: 10.17113/ftb.57.01.19.5803
111. Cenci-Goga BT, Iulietto MF, Sechi P, Borgogni E, Karama M, Grispoldi L. New trends in meat packaging. Microbiology Research. 2020;11(2):56-67. https://doi.org/10.3390/microbiolres11020010
112. Hromiš N, Šojić B, Lazić V, Popović S, Šuput D, Bulut S, et al. Two-layer coating based on chitosan for dry fermented sausage preservation. Journal on Processing and Energy in Agriculture. 2018;22(1):23. doi: 10.5937/JPEA1801023H
113. Ravyts F, De Vuyst L, Leroy F. Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences. 2012;12(4):356-367. https://doi.org/10.1002/elsc.201100119
114. Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, et al. Effect of fermentation with different lactic acid bacteria starter cultures on biogenic amine content and ripening patterns in dry fermented sausages. Nutrients. 2018;10(10):1497. https://doi.org/10.3390/nu10101497
115. Stadnik J, Kęska P. Meat and fermented meat products as a source of bioactive peptides. Acta Scientiarum Polonorum Technologia Alimentaria. 2015;14(3):181-190. doi: 10.17306/J.AFS.2015.3.19
116. Liao R, Xia Q, Zhou C, Geng F, Wang Y, Sun Y, et al. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams. Food chemistry. 2022;371:131156. doi:10.1016/j.foodchem.2021.131156
117. Mani-López E, Hernández-Figueroa RH, López-Malo A, Morales-Camacho JI. Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products. Frontiers in Chemistry. 2024;12:1507370. https://doi.org/10.3389/fchem.2024.1507370
118. Munekata PES, Pateiro M, Tomasevic I, Domínguez R, da Silva Barretto AC, Santos EM, et al. Functional fermented meat products with probiotics – A review. Journal of Applied Microbiology. 2022;133(1):91-103. https://doi.org/10.1111/jam.15337
119. Escudero E, Mora L, Toldrá F. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chemistry. 2014;161:305-311. doi: 10.1016/j.foodchem.2014.03.117
120. Toldrá F, Reig M, Gallego M, Mora L. Bioactive peptides in meat and meat products. Meat and Muscle Biology. 2023;7(3). doi:10.22175/mmb.16243
121. Karsloğlu B, Çiçek ÜE, Kolsarici N, Candoğan K. Lipolytic changes in fermented sausages produced with turkey meat: Effects of starter culture and heat treatment. Korean Journal for Food Science of Animal Resources. 2014;34(1):40-48. doi:10.5851/kosfa.2014.34.1.40
122. Diez-Gutierrez L, Vicente LS, Barron LJR, Villaran MC, Chavarri M. Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market. Journal of Functional Foods. 2020;64:103669. https://doi.org/10.1016/j.jff.2019.103669
123. Ratanaburee A, Kantachote D, Charernjiratrakul W, Sukhoom A. Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham). International Journal of Food Science and Technology. 2013;48(7):1371-1382. https://doi.org/10.1111/ijfs.12098
124. Rossi F, Rizzotti L, Felis GE, Torriani S. Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives. Food microbiology. 2014;42:232-243. https://doi.org/10.1016/j.fm.2014.04.004
125. The Comprehensive Antibiotic Resistance Database. Available from: https://card.mcmaster.ca/ (accessed 2026 Jan 21).
126. Moineau S, Lévesque C. Control of bacteriophages in industrial fermentations. In: Bacteriophages: Biology and Applications. Boca Raton: CRC Press; 2004. p. 285
127. Khusro A, Aarti C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiology. 2022;105:104028. https://doi.org/10.1016/j.fm.2022.104028
128. Starter cultures market size & share analysis – growth trends and forecast (2026-2031). Available from: https://www.mordorintelligence.com/industry-reports/starter-cultures-market (accessed 2026 Jan 31).
129. Meat starter cultures market. Available from: https://www.futuremarketinsights.com/reports/meat-starter-cultures-market (accessed 2026 Jan 31).
130. Novonesis. URL: https://www.novonesis.com/en (accessed 2026 Jan 31).
1. Vinnikova L, Kishenya A, Strashnova I, Gusaremko A. Study of lactic acid bacteria as a bio-protective culture for meat. Food Science and Technology. 2016;10(2):3-7. doi:10.15673/fst.v10i2.149
2. Ministry of Health of Ukraine. Microbiological Criteria for Establishing Food Safety Indicators: Order of the Ministry of Health of Ukraine No. 548 of July 19, 2012. Available from: https://zakon.rada.gov.ua/laws/show/z1321-12#n122
3. Jaiswal AK, Shankar S, editors. Food Packaging and Preservation: Antimicrobial Materials and Technologies. Cambridge: Academic Press; 2023.
4. Pasichnyi V.M., Khrapachov O.V., Marynin A.I. The use of modified atmosphere packaging and vacuum packaging in the packaging and storage of chilled meat and meat semi-finished products. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskyi. 2016;18(2):68-72. doi:10.15421/nvlvet6813.
5. Firouz MS, Sardari H, Chamgordani PA, Behjati M. Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. Ultrason Sonochem. 2022; 86:106027. doi:10.1016/j.ultsonch.2022.106027
6. Munir MT, Federighi M. Control of foodborne biological hazards by ionizing radiations. Foods. 2020;9(7):878. doi:10.3390/foods9070878
7. Silva CC, Ribeiro SC. Microorganisms and their importance in the food industry: safety, quality and health properties. Foods. 2024;13(10):1452. doi:10.3390/foods13101452
8. Mani A. Food preservation by fermentation and fermented food products. Int J Acad Res Dev. 2018;1:51-57.
9. Bourdichon F, Alper I, Bibiloni R, Dubois A, Laulund S, Miks M, et al. Inventory of Microbial Food Cultures with safety demonstration in fermented food products. Update of the Bulletin of the IDF 455-2012. Bull Int Dairy Fed. 2018;495. Available from: https://www.fil-idf.org/wp-content/uploads/woocommerce_uploads/2018/12/Bulletin-of-the-IDF-N%C2%B0-495_2018_Inventory-of-microbial-food-cultures-with-safety_Cat.pdf#page=2.20
10. Doyle MP, Diez-Gonzalez F, Hill C, editors. Food Microbiology: Fundamentals and Frontiers. 5th ed. Washington (DC): ASM Press; 2019.
11. Bourdichon F, Budde-Niekiel A, Dubois A, Fritz D, Hatte JL, Laulund S, et al. Inventory of microbial food cultures with safety demonstration in fermented food products: Update of the Bulletin of the IDF N° 377-2002, N° 455-2012 and N° 495-2018. Bulletin of the International Dairy Federation. 2022;514. Available from: . https://shop.fil-idf.org/products/bulletin-of-the-idf-n-514-2022-inventory-of-microbial-food-cultures-with-safety-demonstration-in-fermented-food-products
12. European Food and Feed Cultures Association. Industry guidelines of quality control for microbial food cultures used in meat fermentation. Brussels: EFFCA; 2015. Available from: https://effca.org/_library/_files/EFFCA_Guide_for_QA_of_Meat_Cultures_2015.pdf
13. Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical reviews in food science and nutrition. 2017;57(13):2844-56. doi:10.1080/10408398.2015.1074533
14. Deepa BG, Manjunatha H, Akshaykumar, Basavabharati, Madhusudan NM. Preparation of direct vat set cultures from domestic lactic cultures. Biological Forum – An International Journal. 2023;15(12):159-62. Available from: https://www.researchtrend.net/bfij/pdf/Preparation-of-Direct-Vat-Set-Cultures-from-Domestic-Lactic-Cultures-Deepa-BG-29.pdf
15. Bylund G. Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB; 2003. 463 p.
16. Global meat starter cultures market size, share, and COVID-19 impact analysis, by form, composition, microorganisms, application, and region, analysis and forecast 2023-2033. Available from: https://www.sphericalinsights.com/reports/meat-starter-cultures-market
17. Tortora GJ, Funke BR, Case CL, Weber D, Bair W. Microbiology: An Introduction. 13th ed. Boston: Pearson; 2019.
18. Laranjo M, Elias M, Fraqueza MJ. The use of starter cultures in traditional meat products. Journal of Food Quality. 2017;2017:9546026. doi:10.1155/2017/9546026
19. Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat science. 2007;76(1):138-146. doi:10.1016/j.meatsci.2006.10.022
20. Munekata PES, Pateiro M, Zhang W, Domínguez R, Xing L, Fierro EM, et al. Autochthonous probiotics in meat products: Selection, identification, and their use as starter culture. Microorganisms. 2020;8(11):1833. doi:10.3390/microorganisms8111833
21. Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M, editors. Starter Cultures in Food Production. Hoboken (NJ): Wiley Blackwell; 2017.
22. Zhu Y, Wang W, Li M, Zhang J, Ji L, Zhao Z, et al. Microbial diversity of meat products under spoilage and its controlling approaches. Frontiers in Nutrition. 2022;9:1078201. doi:10.3389/fnut.2022.1078201
23. Hutkins RW. Microbiology and Technology of Fermented Foods. Ames: John Wiley & Sons; 2008.
24. Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, et al. Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety. 2020;19:184-217. doi:10.1111/1541-4337.12520
25. Irorita Fugaban JI, Heinrich Holzapfel W, Dimitrov Todorov S. The overview of natural by-products of beneficial lactic acid bacteria as promising antimicrobial agents. Appl Food Biotechnol. 2022;9(2):127-43. doi:10.22037/afb.v9i2.37544
26. Kasimin ME, Shamsuddin S, Molujin AM, Sabullah MK, Gansau JA, Jawan R. Enterocin: promising biopreservative produced by Enterococcus sp. Microorganisms. 2022;10(4):684. doi:10.3390/microorganisms10040684
27. Mokoena MP, Omatola CA, Olaniran AO. Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules. 2021;26:7055. doi:10.3390/molecules26227055
28. Favaro L, Todorov SD. Bacteriocinogenic LAB strains for fermented meat preservation: perspectives, challenges, and limitations. Probiotics and antimicrobial proteins. 2017;9(4):444-58. doi:10.1007/s12602-017-9330-6
29. Laranjo M, Potes ME, Elias M. Role of starter cultures on the safety of fermented meat products. Frontiers in microbiology. 2019;10:853. doi:10.3389/fmicb.2019.00853
30. Choeisoongnern T, et al. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products. Food Science and Technology. 2020;40:571-79. doi:10.1590/fst.13219.
31. Demirgül F, Kaya Hİ, Ucar RA, Mitaf NA, Şimşek Ö. Expanding layers of bacteriocin applications: From food preservation to human health interventions. Fermentation. 2025;11(3):142. https://doi.org/10.3390/fermentation11030142
32. Juturu V, Wu JC. Microbial production of bacteriocins: Latest research development and applications. Biotechnol Adv. 2018;36(8):2187-2200. doi:10.1016/j.biotechadv.2018.10.007
33. Liang Q, Zhou W, Peng S, Liang Z, Liu Z, Zhu C, et al. Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry. Current Research in Food Science. 2025;10:100997. https://doi.org/10.1016/j.crfs.2025.100997
34. Wu M, Ma Y, Dou X, Aslam MZ, Liu Y, Xia X, et al. A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Research International. 2023;164:112363 doi:10.1016/j.foodres.2022.112363
35. Funck GD, Marques JDL, Cruxen CEDS, Sehn CP, Haubert L, Dannenberg GDS, et al. Probiotic potential of Lactobacillus curvatus P99 and viability in fermented oat dairy beverage. Journal of Food Processing and Preservation. 2019;43(12):e14286 https://doi.org/10.1111/jfpp.14286
36. Gharsallaoui A, Joly C, Oulahal N, Degraeve P. Nisin as a food preservative: part 2: antimicrobial polymer materials containing nisin. Critical Reviews in Food Science and Nutrition. 2016;56(8):1275-89 doi: 10.1080/10408398.2013.763766
37. Joint FAO/WHO Food Standards Programme. Codex Committee on Food Additives. Provisions for Cyclotetraglucose (INS 1504(i)), Cyclotetraglucose Syrup (INS 1504(ii)) and Nisin (INS 234). Agenda Item 5(e). CX/FA 15/47/11 Add.1. Forty-seventh Session, Xi’an, China, 23-27 March 2015. Rome: FAO/WHO; 2015. 12 p.
38. Tong Z, Ni L, Ling J. Antibacterial peptide nisin: a potential role in the inhibition of oral pathogenic bacteria. Peptides. 2014;60:32-40. doi: 10.1016/j.peptides.2014.07.020
39. Yusuf M. Natural antimicrobial agents for food biopreservation. In: Food packaging and preservation. San Diego: Academic Press; 2018. p. 409-38 https://doi.org/10.1016/B978-0-12-811516-9.00012-9
40. Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic acid bacteria and bacteriocins: novel biotechnological approach for biopreservation of meat and meat products. Microorganisms. 2022;10(10):2058. doi:10.3390/microorganisms10102058
41. de Souza Barbosa M, Todorov SD, Ivanova I, Chobert JM, Haertlé T, De Melo Franco BDG. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology. 2015;46:254-62. doi:10.1016/j.fm.2014.08.004
42. Dortu C, Huch M, Holzapfel WH, Franz CMAP, Thonart P. Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat. Letters in Applied Microbiology. 2008;47(6):581-6. doi:10.1111/j.1472-765X.2008.02468.x
43. da Costa RJ, Voloski FL, Mondadori RG, Duval EH, Fiorentini ÂM. Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality. 2019;2019(1):4726510. doi:10.1155/2019/4726510
44. Shentu H, Ye P, Zhou Q, Li P, Gu Q. Purification, characterization, and mode of action of Sakacin ZFM225, a novel bacteriocin from Lactobacillus sakei ZFM225. Biochemistry and Biophysics Reports. 2023;35:101494. doi:10.1016/j.bbrep.2023.101494
45. Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RPS. Pediococcus spp.: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances. 2017;35:361-74. doi:10.1016/j.biotechadv.2017.03.004
46. Niamah AK. Structure, mode of action and application of pediocin natural antimicrobial food preservative: a review. Basrah Journal of Agricultural Sciences. 2018;31:59-69. doi:10.37077/25200860.2018.76.
47. Ghosh B, Sukumar G, Ghosh AR. Purification and characterization of pediocin from probiotic Pediococcus pentosaceus GS4, MTCC 12683. Folia Microbiologica. 2019;64:765-78. doi:10.1007/s12223-019-00689-0
48. Perez Espitia PJ, de Fátima Ferreira Soares N, dos Reis Coimbra JS, de Andrade NJ, Souza Cruz R, Alves Medeiros EA. Bioactive peptides: synthesis, properties, and applications in the packaging and preservation of food. Comprehensive Reviews in Food Science and Food Safety. 2012;11(2):187-204. https://doi.org/10.1111/j.1541-4337.2011.00179.x
49. Ming X, Weber GH, Ayres JW, Sandine WE. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science. 1997;62(2):413-5. doi:10.1111/j.1365-2621.1997.tb04015.x
50. Soltani S, Zirah S, Rebuffat S, Couture F, Boutin Y, Biron E, et al. Gastrointestinal stability and cytotoxicity of bacteriocins from Gram-positive and Gram-negative bacteria: a comparative in vitro study. Frontiers in Microbiology. 2022;12:780355. doi:10.3389/fmicb.2021.780355
51. Zdolec N, Kiš M. Antimicrobial properties of food enterococci. In: Lactic Acid Bacteria in Food Biotechnology. Amsterdam: Elsevier; 2022. p. 195-203. doi:10.1016/B978-0-323-89875-1.00004-3
52. Cascajosa-Lira A, Prieto AI, Puerto M, Baños A, Valdivia E, Jos A, et al. Mutagenicity and genotoxicity assessment of a new biopreservative product rich in Enterocin AS-48. Food and Chemical Toxicology. 2020;146:111846. doi:10.1016/j.fct.2020.111846
53. Abanoz HS, Kunduhoglu B. Antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11 against some pathogens and antibiotic-resistant bacteria. Korean Journal for Food Science of Animal Resources. 2018;38:1064-79. doi:10.5851/kosfa.2018.e40
54. Chikindas ML, Weeks R, Drider D, Chistyakov VA, Dicks LM. Functions and emerging applications of bacteriocin. Current Opinion in Biotechnology. 2018;49:23-8. doi:10.1016/j.copbio.2017.07.011
55. Du L, Liu F, Zhao P, Zhao T, Doyle MP. Characterization of Enterococcus durans 152 bacteriocins and their inhibition of Listeria monocytogenes in ham. Food Microbiology. 2017;68:97-103. doi:10.1016/j.fm.2017.07.002
56. Wu Y, Pang X, Wu Y, Liu X, Zhang X. Enterocins: classification, synthesis, antibacterial mechanisms and food applications. Molecules. 2022;27(7):2258. doi:10.3390/molecules27072258
57. Montanari C, Barbieri F, Lorenzini S, Gottardi D, Šimat V, Özogul F, Gardini F, Tabanelli G. Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus. Front Nutr. 2023;9:1092172. doi:10.3389/fnut.2022.1092172
58. EFSA Panel on Biological Hazards (BIOHAZ), Allende A, Alvarez-Ordóñez A, Bortolaia V, Bover-Cid S, De Cesare A, Dohmen W, Guillier L, et al. Update of the list of QPS-recommended biological agents intentionally added to food or feeds as notified to EFSA. EFSA J. 2026;24(1):e09823. doi:10.2903/j.efsa.2026.9823
59. Hastings JW, Sailer M, Johnson K, Roy KL, Vederas JC, Stiles ME. Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum. Journal of Bacteriology. 1991;173:7491-500. doi:10.1128/jb.173.23.7491-7500.1991
60. Balay DR, Dangeti RV, Kaur K, McMullen LM. Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms. International Journal of Food Microbiology. 2017;255:25-31. doi:10.1016/j.ijfoodmicro.2017.05.016
61. Fu Y, Mu D, Qiao W, Zhu D, Wang X, Liu F, et al. Co-expression of Nisin Z and Leucocin C as a basis for effective protection against Listeria monocytogenes in pasteurized milk. Frontiers in Microbiology. 2018;9:547. doi:10.3389/fmicb.2018.00547
62. Budde BB, Hornbæk T, Jacobsen T, Barkholt V, Koch AG. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. International Journal of Food Microbiology. 2003;83(2):171-84. doi:10.1016/S0168-1605(02)00364-1
63. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes M, Aggett P, Aguilar F, Crebelli R, Dusemund B, et al. Scientific opinion on the safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use. EFSA Journal. 2017;15(12):5063. doi:10.2903/j.efsa.2017.5063
64. U.S. Food and Drug Administration. Code for Federal Regulations Title 21 Part 184-Direct Food Substances Affirmed as Generally Recognized as Safe [Internet]. Silver Spring (MD): FDA; 2019 [cited 2026 Jan 21]. Available from: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184
65. General Standard for Food Additives. CXS 192-1995. Codex Alimentarius Commission. Revised 2025. Rome: FAO/WHO; 2025. Available from: : https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/. Accessed 2026 Jan 21.
66. Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, et al. The forgotten role of food cultures. FEMS Microbiology Letters. 2021;368(14):fnab085. https://doi.org/10.1093/femsle/fnab085
67. Majumdar A, Pradhan N, Sadasivan J, Acharya A, Ojha N, Babu S, et al. Food degradation and foodborne diseases: A microbial approach. In: Microbial contamination and food degradation. London: Academic Press; 2018. p. 109-148. https://doi.org/10.1016/B978-0-12-811515-2.00005-6
68. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf. 2020;19:311-331. https://doi.org/10.1111/1541-4337.12526
69. Stevens M, Vollenweider S, Lacroix C. The potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food. In: Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing; 2011. p. 129-160. https://doi.org/10.1533/9780857090522.1.129
70. Schaefer L, Auchtung TA, Hermans KE, Whitehead D, Borhan B, Britton RA. The antimicrobial compound reuterin (3-hydroxypropionaldehyde) induces oxidative stress via interaction with thiol groups. Microbiology. 2010;156(6):1589-1599. https://doi.org/10.1099/mic.0.035642-0
71. Pilote-Fortin H, Said LB, Cashman-Kadri S, St-Gelais D, Fliss I. Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt. International Dairy Journal. 2021;121:105141. doi:10.1016/j.idairyj.2021.105141
72. Sun MC, Hu ZY, Li DD, Chen YX, Xi JH, Zhao CH. Application of the reuterin system as food preservative or health-promoting agent: A critical review. Foods. 2022;11(24):4000. https://doi.org/10.3390/foods11244000
73. De Weirdt R, Crabbé A, Roos S, Vollenweider S, Lacroix C, van Pijkeren JP, et al. Glycerol supplementation enhances L. reuteri’s protective effect against S. typhimurium colonization in a 3-D model of colonic epithelium. PLoS One. 2012;7(5):e37116. doi:10.1371/journal.pone.0037116
74. Vollenweider S, Evers S, Zurbriggen K, Lacroix C. Unraveling the hydroxypropionaldehyde (HPA) system: an active antimicrobial agent against human pathogens. Journal of Agricultural and Food Chemistry. 2010;58(19):10315-10322.https://doi.org/10.1021/jf1010897
75. Wang D, Cheng F, Wang Y, Han J, Gao F, Tian J, et al. The changes occurring in proteins during processing and storage of fermented meat products and their regulation by lactic acid bacteria. Foods. 2022;11(16):2427. doi:10.3390/foods11162427
76. Pegg RB, Honikel KO. Principles of curing. In: Handbook of fermented meat and poultry. 2nd ed. Chichester: Wiley Blackwell; 2014. p. 19-30. https://doi.org/10.1002/9781118522653.ch4
77.Sánchez Mainar M, Leroy F. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. International Journal of Food Microbiology. 2015;212:60-66. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.03.009
78. Vermassen A, de la Foye A, Loux V, Talon R, Leroy S. Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress. Frontiers in Microbiology. 2014;5:691. http://dx.doi.org/10.3389/ fmicb.2014.00691
79. Harper C, Keith S, Todd GD, Williams M, Wohlers DW, Diamond GL, et al. Toxicological profile for nitrate and nitrite. Atlanta (GA): US Department of Health and Human Services, Public Health Service, Agency for Toxic Substances and Disease Registry; 2017. 324 p.
80. European Commission. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Official Journal of the European Union. 2011;L295:1-177
81. Li D, Du Y, Su L, Lin Y, Zheng J, Toldrá F, et al. Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages. Meat science. 2025;109932. doi:10.1016/j.meatsci.2025.109932
82. Ras G, Leroy S, Talon R. Nitric oxide synthase: What is its potential role in the physiology of staphylococci in meat products? International journal of food microbiology. 2018;282:28-34. https://doi.org/10.1016/j.ijfoodmicro.2018.06.002
83. Mainar MS, Stavropoulou DA, Leroy F. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: A review. International Journal of Food Microbiology. 2017;247:24-37. https://doi.org/10.1016/j.ijfoodmicro.2016.05.021
84. Xu Y, Zhang H, Wang H, Zhang W, Wang Y. Effect of lipid oxidation products on histamine formation in fermented sausages. Foods. 2025;14(23):4166. https://doi.org/10.3390/foods14234166
85. Liu Y, Cao Y, Yohannes Woldemariam K, Zhong S, Yu Q, Wang J. Antioxidant effect of yeast on lipid oxidation in salami sausage. Frontiers in Microbiology. 2023;13:1113848. https://doi.org/10.3389/fmicb.2022.1113848
86. Lee Y, Kang J, Hwang J, Shin DM, Han SG, Yoon Y. Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage. International Journal of Food Properties. 2023;26(1):2433-2454. https://doi.org/10.1080/10942912.2023.2244690
87. Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii is a real tool to improve a diversity of characteristics in sausages and dry-meat products. Microorganisms. 2021;9(7):1512. https://doi.org/10.3390/microorganisms9071512
88. EFSA. Opinion of the Scientific Committee on a request from EFSA on the introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA Journal. 2007;5(12):587.
89. Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional meat products – A mycotoxicological review. Life. 2023;13(11):2211. doi: 10.3390/life13112211
90. Bernaldez V, Cordoba JJ, Rodriguez M, Cordero M, Polo L, Rodriguez A. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control. 2013;32(1):69-76. https://doi.org/10.1016/j.foodcont.2012.11.018
91. Laich F, Fierro F, Martin JF. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products. Mycological research. 2003;107(6):717-726. doi:10.1017/S095375620300769X
92. Ludemann V, Pose G, Moavro A, Maliaviabarrena MG, Fandiño R, Ripoll G, et al. Toxicological assessment of Penicillium nalgiovense strains for use as starter cultures in the manufacture of dry fermented sausages. Journal of Food Protection. 2009;72(8):1666-1670. doi:10.4315/0362-028x-72.8.1666
93. Kameník J. Hurdle technologies in fermented meat production. In: Fermented Meat Products: Health Aspects. Boca Raton: CRC Press; 2017. p. 95-126.
94. Bassi D, Puglisi E, Cocconcelli PS. Comparing natural and selected starter cultures in meat and cheese fermentations. Current Opinion in Food Science. 2015;2:118-122. doi:10.1016/j.cofs.2015.03.002
95. Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, et al. Research update on the impact of lactic acid bacteria on the substance metabolism, flavor, and quality characteristics of fermented meat products. Foods. 2022;11(14):2090. https://doi.org/10.3390/foods11142090
96. Totosaus A, Gault NF, Guerrero I. Dynamic rheological behavior of meat proteins during acid-induced gelation. International Journal of food properties. 2000;3(3):465-472. doi:10.1080/10942910009524650
97. Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of starter cultures on quality of fermented sausages. Food science of animal resources. 2023;43(1):1. doi:10.5851/kosfa.2022.e75
98. Candogan K, Acton JC. Proteolytic activity of bacterial starter cultures for meat fermentation. Journal of Muscle Foods. 2004;15(1):23-34. https://doi.org/10.1111/j.1745-4573.2004.tb00677.x
99. Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology. 2008;25(2):335-347. doi:10.1016/j.fm.2007.10.006
100. Leroy S, Vermassen A, Ras G, Talon R. Insight into the genome of Staphylococcus xylosus, a ubiquitous species well adapted to meat products. Microorganisms. 2017;5(3):52. https://doi.org/10.3390/microorganisms5030052
101. Andrade MA, Córdoba JJ, Casado EM, Córdoba MG, Rodríguez M. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”. Meat Science. 2010;85(2):256-264. doi:10.1016/j.meatsci.2010.01.009
102. Beck HC, Hansen AM, Lauritsen FR. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus. Enzyme and Microbial Technology. 2002;31(1-2):94-101. https://doi.org/10.1016/S0141-0229(02)00067-4
103. Afzal MI, Delaunay S, Paris C, Borges F, Revol-Junelles AM, Cailliez-Grimal C. Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. International Journal of Food Microbiology. 2012;157(3):332-339. https://doi.org/10.1016/j.ijfoodmicro.2012.05.010
104. Xiao Y, Liu Y, Chen C, Xie T, Li P. Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages. Food Research International. 2020;135:109247. https://doi.org/10.1016/j.foodres.2020.109247
105. Ščetar M, Kovačić E, Kurek M, Galić K. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science. 2013;93(4):802-809. https://doi.org/10.1016/j.meatsci.2012.11.051
106. Ammara A, Semeneh S, Suk Nam K. Effect of modified atmosphere packaging varying in CO2 and N2 composition on quality characteristics of dry fermented sausage during refrigeration storage. Journal for Food Science of Animal Resources. 2022;42(4):639-654. https://doi.org/10.5851/kosfa.2022.e27
107. Siddi G, Piras F, Meloni MP, Casti D, Spanu C, Pala C, et al. Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. Ital J Food Saf. 2023;12(2):10819. https://doi.org/10.4081/ijfs.2023.10819
108. Marcos B, Bueno-Ferrer C, Fernández A. Innovations in packaging of fermented food products. In: Novel Food Fermentation Technologies. Cham: Springer International Publishing; 2016. p. 311-333. 10.1007/978-3-319-42457-6_15
109. Bonacina CE, Leni G, Giombelli A, Principato L, Galli R, Negrini C, et al. Evaluation of salami packed under different packaging materials. Meat Science. 2025;228:109896. https://doi.org/10.1016/j.meatsci.2025.109896
110. Soledad Canel R, Guerrissi S, Sanchez M, Mónaco G, Laich F, Wagner JR, et al. Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions. Food Technology and Biotechnology. 2019;57(1):87-96. doi: 10.17113/ftb.57.01.19.5803
111. Cenci-Goga BT, Iulietto MF, Sechi P, Borgogni E, Karama M, Grispoldi L. New trends in meat packaging. Microbiology Research. 2020;11(2):56-67. https://doi.org/10.3390/microbiolres11020010
112. Hromiš N, Šojić B, Lazić V, Popović S, Šuput D, Bulut S, et al. Two-layer coating based on chitosan for dry fermented sausage preservation. Journal on Processing and Energy in Agriculture. 2018;22(1):23. doi: 10.5937/JPEA1801023H
113. Ravyts F, De Vuyst L, Leroy F. Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences. 2012;12(4):356-367. https://doi.org/10.1002/elsc.201100119
114. Pasini F, Soglia F, Petracci M, Caboni MF, Marziali S, Montanari C, et al. Effect of fermentation with different lactic acid bacteria starter cultures on biogenic amine content and ripening patterns in dry fermented sausages. Nutrients. 2018;10(10):1497. https://doi.org/10.3390/nu10101497
115. Stadnik J, Kęska P. Meat and fermented meat products as a source of bioactive peptides. Acta Scientiarum Polonorum Technologia Alimentaria. 2015;14(3):181-190. doi: 10.17306/J.AFS.2015.3.19
116. Liao R, Xia Q, Zhou C, Geng F, Wang Y, Sun Y, et al. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams. Food chemistry. 2022;371:131156. doi:10.1016/j.foodchem.2021.131156
117. Mani-López E, Hernández-Figueroa RH, López-Malo A, Morales-Camacho JI. Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products. Frontiers in Chemistry. 2024;12:1507370. https://doi.org/10.3389/fchem.2024.1507370
118. Munekata PES, Pateiro M, Tomasevic I, Domínguez R, da Silva Barretto AC, Santos EM, et al. Functional fermented meat products with probiotics – A review. Journal of Applied Microbiology. 2022;133(1):91-103. https://doi.org/10.1111/jam.15337
119. Escudero E, Mora L, Toldrá F. Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chemistry. 2014;161:305-311. doi: 10.1016/j.foodchem.2014.03.117
120. Toldrá F, Reig M, Gallego M, Mora L. Bioactive peptides in meat and meat products. Meat and Muscle Biology. 2023;7(3). doi:10.22175/mmb.16243
121. Karsloğlu B, Çiçek ÜE, Kolsarici N, Candoğan K. Lipolytic changes in fermented sausages produced with turkey meat: Effects of starter culture and heat treatment. Korean Journal for Food Science of Animal Resources. 2014;34(1):40-48. doi:10.5851/kosfa.2014.34.1.40
122. Diez-Gutierrez L, Vicente LS, Barron LJR, Villaran MC, Chavarri M. Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market. Journal of Functional Foods. 2020;64:103669. https://doi.org/10.1016/j.jff.2019.103669
123. Ratanaburee A, Kantachote D, Charernjiratrakul W, Sukhoom A. Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham). International Journal of Food Science and Technology. 2013;48(7):1371-1382. https://doi.org/10.1111/ijfs.12098
124. Rossi F, Rizzotti L, Felis GE, Torriani S. Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives. Food microbiology. 2014;42:232-243. https://doi.org/10.1016/j.fm.2014.04.004
125. The Comprehensive Antibiotic Resistance Database. Available from: https://card.mcmaster.ca/ (accessed 2026 Jan 21).
126. Moineau S, Lévesque C. Control of bacteriophages in industrial fermentations. In: Bacteriophages: Biology and Applications. Boca Raton: CRC Press; 2004. p. 285
127. Khusro A, Aarti C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. Food Microbiology. 2022;105:104028. https://doi.org/10.1016/j.fm.2022.104028
128. Starter cultures market size & share analysis – growth trends and forecast (2026-2031). Available from: https://www.mordorintelligence.com/industry-reports/starter-cultures-market (accessed 2026 Jan 31).
129. Meat starter cultures market. Available from: https://www.futuremarketinsights.com/reports/meat-starter-cultures-market (accessed 2026 Jan 31).
130. Novonesis. URL: https://www.novonesis.com/en (accessed 2026 Jan 31).