Sidari Rossana, Tofalo Rosanna
Department of Agraria, Mediterranea University of Reggio Calabria, 89122 Reggio Calabria, Italy.
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
Foods. 2024 Aug 15;13(16):2547. doi: 10.3390/foods13162547.
This contribution aims to review the presence and the potential double role-positive or beneficial and negative or harmful-of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products. In conclusion, this review contributes to the existing literature by considering the double role of filamentous fungi and yeasts, the global fermented sausage market size, the role and use of starters, and the starters mainly present in the worldwide market, as well as the main factors to take into account to optimize production. Finally, some suggestions for future broadening of the sector are discussed.
本论文旨在综述真菌在发酵香肠中的存在情况及其可能具有的双重作用——积极或有益以及消极或有害，同时还将探讨其作为发酵剂的用途。传统上，研究主要集中在乳酸菌；然而，多年来，对真菌研究的兴趣有所增加。通过回顾有关这些发酵产品的文献，已发现酵母和丝状真菌对发酵香肠的质量和安全性具有重要贡献。总之，本综述通过考虑丝状真菌和酵母的双重作用、全球发酵香肠市场规模、发酵剂的作用和用途、全球市场上主要存在的发酵剂以及优化生产时需考虑的主要因素，为现有文献做出了贡献。最后，讨论了该领域未来拓展的一些建议。
