Comparing natural and selected starter cultures in meat and cheese fermentations

摘要: In the last decades, inoculum of high counts suitable microorganisms, defined as starter cultures, has become a widely adopted approach in production fermented foods. Here, we reviewed recent works about use selected cultures or exploitation indigenous microbiota dry sausages and dairy products. We found that scientific literature is well consistent indicating significant advantage natural (SSC NSC) compared to adventitious (AM) terms acidification, sensory traits acceptability final ripened products, control undesired microorganisms. Anyway, thorough understanding interactions at ecological level between introduced strains autochthonous microbial communities challenge needs be addressed near future.