Abstract:

Functional starter cultures have certain advantages such as producing good flavor, improving product safety
and possessing probiotic properties during the production of fermented meat products. They have an enormous potential in
eliminating possible flavor defects in fermented meat products produced industrially and play a key role in reducing potential
safety hazards such as by eliminating the growth of pathogenic bacteria and inhibiting the formation of biogenic amines.
In addition, they may result in certain probiotic properties. In this article, the present status of research on functional starter
cultures is summarized with emphasis on three aspects including flavor, safety, and probiotic properties. Moreover, further
research directions are also discussed.

Key words: fermented meat products, starter cultures, functionality, flavor