Microbial enzymatic activities for improved fermented meats

Fermented sausages constitute typical products that have been produced for centuries and transmitted from generation to generation. The introduction of microbial starters for the manufacturing of such sausages contributed to a significant improvement in the uniformity and safety of the final product. In fact, the knowledge of the fermentation microbiology and also on the enzymes involved, their catalytic characteristics and their mode of action has experienced a rapid increase in the last decades and has prompted relevant technological evolution with a decisive contribution to the final sensory quality. The enzymes and main biochemical reactions taking place during fermentation and ripening, especially those closely related to flavour and texture development, are reviewed in this manuscript. The enzyme activities of microbial starters and their effects on the quality of fermented meats are described.