Luc De Vuyst.pdf - ICoMST Contact Point
Luc De Vuyst.pdf - ICoMST Contact Point
Luc De Vuyst.pdf - ICoMST Contact Point
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Careful selection of strains<br />
1. Screening natural sausage isolates<br />
Probiotics: selection criteria<br />
2. Screening existing commercial meat starter cultures<br />
3. Testing strains with documented health-promoting properties<br />
e.g. Lb. rhamnosus GG (Erkkilä et al., 2001a,b)<br />
- Competition with the natural meat microbiota in an environment which is not their<br />
natural habitat<br />
- Survival of the fermentation and drying process<br />
- Survival of refrigeration and storage conditions<br />
- Ability to grow to numbers that enable the display of health-promoting effects<br />
+ - Survival of the added species in the meat matrix<br />
- Influence on technological and sensory characteristics of the final<br />
products<br />
- - <strong>De</strong>monstration of health effects<br />
<strong>De</strong> <strong>Vuyst</strong>, Falony & Leroy (2008). Meat Science 80, 75-78.
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