LAB are crucial for sausage fermentation because of their acidification capacity
based on the conversion of fermentable carbohydrates into lactic acid. Generally,
homofermentative lactobacilli, such as strains of L actobacillus sakei , L actobacillus
curvatus , Lactobacillus plantarum , and Lactobacillus pentosus , and/or pediococci,
such as Pediococcus acidilactici and Pediococcus pentosaceus , are applied.
With the advent of frozen culture concentrates and better
freeze-drying methods, the use of lactobacilli became more common. Although
rapid and strong acidification of the meat batter contributes to a stable fermentation,
enhanced food safety, and improved cohesiveness and sliceability of the endproduct,
flavor development may be reduced due to inhibition of endogeneous and
microbial enzyme activities.
