It has been early recognized that the development of a proper ecosystem is a prerequisite in order to address safety and organoleptic, as well as nutrition - related, issues.
The establishment and application of new molecular tools has provided new insights that have led researchers to more comprehensive understanding regarding both the microbial dynamics and the biochemical changes that occur during the development of this ecosystem.
In this chapter, an update concerning the ecosystem of spontaneously fermented sausages, he biochemical changes during ripening, and the development of starter cultures is provided, as well as nutritional and public health aspects.