Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

- Consumers consider traditional food as health and safe.
- Traditional meat products are receiving more attention in tourism sector.
- Autochthonous starter cultures can be the balance between typicality and safety.
- Biodegradation of biogenic amines is a promising strategy.

The transformation of raw meat in highly appreciated traditional fermented meat products is a topic of great importance for researches and consumers. At first, we describe the importance and feelings about traditional food to local and foreign consumers. Then the role of autochthonous microflora in the reduction of biogenic amine accumulation without changes in the expected general quality of traditional meat products is discussed. Both in vitro and re-inoculation studies were included in this review.