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Meat Biotechnology pp 149–165Cite as

Genetics of Lactic Acid Bacteria

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Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro-biota, then, by a volunteer addition of starters, often performed by back-slopping, without knowing precisely the microbial species involved. It is only since about 50 years that well defined bacterial cultures have been used as starters for the fermentation of dry sausages. Nowadays, the indigenous micro-biota of fermented meat products is well identified, and the literature is rich of reports on the identification of lactic acid bacteria (LAB) present in many traditional fermented products from various geographical origin, obtained without the addition of commercial starters (See Talon, Leroy, & Lebert, 2007, and references therein).

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  1. Unité Flore Lactique et Environnement Carné UR309 INRA, Domaine de Vilvert, F-78350 Jouy en Josas, France

    Monique Zagorec

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  1. Monique Zagorec
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  2. Jamila Anba-Mondoloni
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  3. Anne-Marie Crutz-Le Coq
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  4. Marie-Christine Champomier-Vergès
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  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

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Zagorec, M., Anba-Mondoloni, J., Coq, AM.CL., Champomier-Vergès, MC. (2008). Genetics of Lactic Acid Bacteria. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_6

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