Technological prospects for the use of autochthonous starter cultures in traditional Kazakh fermented meat products (opens in new tab)

The revival and scientific reinterpretation of traditional meat fermentation technologies represent a promising strategy for addressing current challenges in the global food industry, including the growing demand for clean-label products, natural preservation, and sustainable processing. This review examines the potential of autochthonous lactic acid bacteria (LAB), including cultures derived from traditional fermented dairy products, as functional and bioprotective agents in fermented meat s...