Microbiological Aspects of Meat Fermentation: From Traditional Methods to Advanced Microflora Control Techniques—A Systematic Review

Fermented meat products rely on complex microbial ecosystems in which lactic acid bacteria (LAB) play a central role in safety, quality, and sensory development. In recent years, increasing demand for reduced-nitrite formulations, clean-label products, and improved risk management have driven renewed interest in microbial control strategies beyond traditional fermentation practices. This systematic review aims to synthesize current knowledge on the microbiological aspects of meat fermentation, spanning traditional spontaneous processes and modern approaches to microflora control, including starter cultures, biocontrol strategies, and omics-based tools. A systematic literature search was conducted in PubMed, Web of Science, Scopus, and Google Scholar, with the final search performed on 15 May 2025. After screening and eligibility assessment following PRISMA 2020 guidelines, 141 studies were included in the qualitative synthesis. The review integrates evidence on microbial succession, metabolic functions, pathogen inhibition, biogenic amine control, and flavour formation, with particular emphasis on advances in metagenomics, metabolomics, and predictive microbiology. Across studies, LAB-dominated ecosystems—particularly those involving Latilactobacillus sakei, Latilactobacillus curvatus, and Lactiplantibacillus plantarum—consistently emerge as the primary drivers of fermentation stability and safety. The strongest evidence supports the use of selected starter and protective cultures, bacteriocinogenic LAB, and omics-guided predictive control to enhance process reliability, support reduced-nitrite strategies, and mitigate microbiological risks without compromising product quality. Overall, the integration of traditional fermentation knowledge with data-driven microbial management provides a robust framework for developing safe, authentic, and sustainable fermented meat products.