Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities

Abstract: Lactic acid bacteria (LAB) are the most important bacteria used in food fermentations. Apart from general demands for starter cultures from the view of safety, technological effectiveness and economics, numerous specific aspects have to be considered when selecting strains for the different food fermentations. Therefore selection criteria for LAB depend on the type and the desired characteristics of the final product, the desired metabolic activities, the characteristics of the raw materials and the applied technology. Special selection criteria for LAB for use in the fermentation of sausages and vegetables as well as for the malolactic fermentation in wine are discussed.