Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

Use ofMicrococcaceaecombined with a low proportion ofLactic Acid Bacteriaas a starter culture for salami stuffed in natural casing

“…The addition of L. sakei and P. pentosaceus at very low doses (6 × 10 5 CFU g -1 ) increased the initial LAB load by 2 log CFU g -1 with respect the spontaneous LAB, although final LAB counts of up to 8 log CFU g -1 were reached for both treatments. According to this, spontaneous LAB may even ferment the salami with no need for additional cultures despite the lower initial LAB counts, as suggested by other authors (Fernández et al, 2008;Moretti et al, 2004;Roig et al, 1999;Tabanelli et al, 2012). However, a low inoculation dose of pediococci and lactobacilli starter cultures led to an increase in a LAB population to reach levels considered suitable for a fermented sausage (Ammor & Mayo, 2007) from the beginning of the drying stage.…”

“…Many fermented salamis have been traditionally ripened by the autochthonous bacteria, moulds and yeasts existing in meat factories, adapted to proliferate well in dry-cured sausage. Spontaneous microflora -in particular, some Lactic Acid bacteria (LAB) and, to a lesser extent, some micrococci and staphylococci -shows great growth potential in a salami (Casquete et al, 2011;Fernández, Sendra, Sayas, Navarro, & Pérez, 2008;Janssens, Myter, De Vuyst, & Leroy, 2012;Moretti et al, 2004;Roig, Hernández, López, & Rodríguez, 1999;Tabanelli et al, 2012). The use of natural casing contributes to increasing the load of these fermentative bacteria, since a gut preserved in salt contains high levels of latent bacteria, which can be activated during sausage processing.…”

“…LAB cultures include several homofermentative species of meat origin, such as Lactobacillus sakei, which is well adapted to growing at low temperatures, and other species of vegetal origin, such as Lactobacillus plantarum and Pediococus pentosaceus, with their great acidifying capacity (Ammor & Mayo, 2007;Hugas & Monfort, 1997;Leroy et al, 2006). In a salami fermentation, LAB predominate over microflora to reach counts of up to 9 log CFU g -1 (Aro et al, 2010;Bedia, Méndez, & Bañón, 2011;Casaburi et al, 2007;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga, Ranucci, Miraglia, & Cioffi, 2008;Fernández et al, 2008;Lizaso, Chasco, & Beriain, 1999;Tabanelli et al, 2012). The principal role of LAB is to acidify the salami, although some strains may also show protease and lipase activities.…”

“…CNC cultures should normally exceed counts of 5-6 log CFU g -1 at the beginning of the ripening stage for the efficient fermentation of a salami (Aro et al, 2010;Casaburi et al, 2008;Casquete et al, 2011;Cenci-Goga et al, 2008;Lizaso et al, 1999;Tabanelli et al, 2012). The development of CNC bacteria in a salami is mainly modulated by LAB, which compete for the existing nutrients and are capable of growing at lower pH and water activity values, especially at the beginning of the ripening stage, where an excessive acidification may alter the aroma and flavour of the final product, and even lead to colour defects due to inhibition of the CNC (Leroy et al, 2006;Ravyts et al, 2010).…”

“…Felino-type salami stuffed in natural casing can only be started with staphylococci cultures that reach adequate LAB development by the end of the ripening stage under industrial conditions (Tabanelli et al, 2012). In a preliminary study of a semi-ripened pork salami stuffed in low-calibre natural casing and dried for 12 days (Bedia et al, 2011), it was found that the LAB counts and, to a lesser extent, Micrococcaceae counts, increased during the drying stage.…”