The use of Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus starter cultures in the production of kulen

Starter cultures, by their biochemical activity, cause changes to the pH of the meat, speed up the development of colour, consistency, fl avour, aroma, and in general bring about the formation of the characteristic qualities of the product. Alongside their desired eff ect, some microbe cultures may cause the product to spoil; it is also possible to fi nd microorganisms which may be harmful for the health of consumers. The traditional production of kulen is based on the fermentation of the fi lling by the naturally present microfl ora or modulations with products of good quality (Petričević et al., 2010).