Características De Salamis Fermentados Producidos Sin Adición De Cultivo Iniciador Characteristics of Fermented Salami Produced Without Starter Culture

Santa, Osmar Roberto Dalla; Coêlho, Francine Alves da Silva; Freitas, J. R. S.; Santa, Herta Stutz Dalla; Terra, Nelcindo Nascimento

doi:10.1080/11358120609487696

Cited by 2 publications

(1 citation statement)

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“…In general, the final pH of the fermented sausages in several countries is highly variable, with an average value of approximately 5.0 (Samelis et al, 1994;Lorenzo et al, 2000;Ansorena et al, 2002;Fanco et al, 2002;Comi et al, 2005;Drosinos et al, 2005;Greco et al, 2005;Dalla Santa et al, 2006;Lebert et al, 2007;Holko et al, 2013). In this study, the final pH value of the sausages for all the treatments was approximately 4.5, which is less than the average value reported in the literature.…”

Section: Physicochemical Changes During Processing Of Sausagecontrasting

confidence: 51%

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Santa¹,

Macedo²,

Santa³

et al. 2014

Food Sci. Technol (Campinas)

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The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g −1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.Keywords: lactic acid bacteria; Lactobacillus; embedded fermented meat; sausage.Practical Application: New autochthonous starter cultures contributes to the production of high quality sausage.

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