Abstract: In the meat industry starter cultures have been for30 years only, but nowadays their application has been a commonpractice on industrial scale. In general the species of suitable microorganisms were limited,in comparison to the manyspecies capable to grow in this kind of substrate. For a better understanding of these spocific the properties of starter culturesthe processing conditions to be fulfilled were beceby elucidated.

Key words: Fermented sausages , Starter cultures , Application