Meat fermentation by lactic acid bacteria is one of oldest forms of the natural preservation of food. Meat starter cultures have been used in the production of fermented sausages for 60 years. Lactic acid bacteria and/or nonfermenting but reducing-aromatizing bacteria enter into their composition. Starter cultures of moulds, yeast and actinomycetes are also offered. They help lactic acid bacteria in creating the smell, taste and colors of fermented products. Starters permit the execution of the fully controlled and predictable process of fermentation and maturation of products. They have to initialize the quick acidification of sausages, create new sensory properties, preserve the color, extend shelf life, and to ensure health safety. Lately, the application of new, protective or functional meat starter cultures is being investigated. They offer additional proprieties compared to classical meat starter cultures. They protect the consumers from undesirable microflora and pathogens by producing organic acids or bacteriocins or other antimicrobials. They do not possess abilities for the production of injurious metabolites for the human body, such as biogenic amines. The choice of the meat starter culture should take into account different specific technological requirements of the process of meat fermentation. The article presents the state of the current knowledge about commercial meat starter cultures and their practical application in the meat industry.
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