Lukanka, a Semi-Dried Fermented Traditional Bulgarian Sausage: Role of the Bacterial Cultures in its Technological, Safety and Beneficial Characteristics

Abstract

Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation processes and is important for the formation of final products which is inherent in South European countries. Originally, fermentation of meat products is intended for preservation and safe storage for long periods of time. However, nowadays, gastronomical properties of fermented meat products are essential in obtaining specific flavor, odor, color and structure of the sausages which consumers highly prefer. Emphasis is given on gastronomic characteristics, which results from the various combination of raw meat, specific spices and the natural microbiota or conducted fermentation processes by application of specific starter cultures. Seven bacterial genera (Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus and Streptococcus) are commonly used as meat starter cultures. Complex fermentation processes that occur during the ripening of the fermented meat products are the results of the interaction between bacterial starter cultures, remaining enzymes in the muscle and fat tissue and available bacterial enzymes. Objective: The present overview aims to provide information related to the characterization of the specific microbiota associated with lukanka, a naturally-fermented semi-dried Bulgarian sausage. What is the specificity of its fermentation processes; how do different starter and indigenous meat microbiota interfere to form specific final products; what is the role of starter and adjunct cultures in the safety of the products; how is the Bulgarian lukanka classified in the perspective of other Mediterranean dry fermented sausages? These are some of the questions that this review will discuss.

Keywords

• ▪ bacteriocins ▪ fermented dry sausages ▪ lactic acid bacteria ▪ lukanka, ▪ starter cultures