determined a better microbiological and chemical-physical
quality of the products. In particular, they inhibited the growth of Brochothrix thermosphacta resulting in
no white slime on the products as well as they determined a low concentration of total volatile basic
nitrogen (TVB-N). Moreover, the bio-protective cultures influenced the flavour and the odour of the
hamburgers. For this reason, the shelf life of the products added with starter cultures could be extended
up to 12 days.