Discover the significance of starter cultures in sausage mince production, where the natural microflora can be enhanced for improved product consistency and reduced production time. Explore the categorization and characteristics of microorganisms used in starter cultures, ensuring optimal performance and quality in sausage manufacturing.

Explore the role of yeasts, particularly Penicillium nalgiovense, in the surface treatment of dried sausages, enhancing appearance, flavor, and protection against rancidity.

Lactobacillus species are the predominant lactic acid bacteria in most meat products that are fermented by the indigenous flora and the most robust Lactobacilli have been selected and incorporated into commercial starter cultures.