IMMOBILIZED CELLS IN MEAT FERMENTATION

The immobilization of microbial cells can contribute to fermented meat technology at two basic levels. First, the solid/semisolid nature (lo w available water) of the substrate restricts the mobility of cells an d results in spatial organizations based on ''natural immobilization'' within the fermentation matrix. The microniches formed influence the fermentation biochemistry through mass transfer limitations and the su bsequent development and activity of the microflora. This form of immo bilization controls the nature of competition between subpopulations w ithin the microflora and ultimately exerts an effect on the ecological competence (ability to survive and compete) of the various cultures p resent. Second, immobilized cell technology (ICT) can be used to enhan ce the ecological competence of starter cultures added to initiate the fermentation. Immobilization matrices such as alginate can provide mi croniches or microenvironments that protect the culture during freezin g or lyophilization, during subsequent rehydration, and when in compet ition with indigenous microflora. The regulated release of cells from the microenvironments can also contribute to competitive ability. The regulation of both immobilization processes can result in enhanced fer mentation activity.