Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Abstract

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Indigenous Microbiota to Leverage Traditional Dry Sausage Production

“…Once microorganisms are selected, their compatibility must be checked to determine whether their viability, metabolic activities, and technological features are kept. The desirable scenario is the one where the selected microbes contribute together to the final product without compromising any of their attributes or, even better, when they act additively or synergistically [ 52 , 53 ]. Furthermore, the selected strains that comprise the designed starter culture should improve the quality and safety whereas keeping or enhancing typical sensory attributes of regional products [ 20 , 21 , 50 , 54 ].…”

“…Furthermore, the selected strains that comprise the designed starter culture should improve the quality and safety whereas keeping or enhancing typical sensory attributes of regional products [ 20 , 21 , 50 , 54 ]. Hence, it is advisory to evaluate the sensory profile of the final products, being color, aroma, taste, texture, and overall appearance, the attributes more frequently investigated [ 20 , 53 , 55 ]. Another important aspect to revise is the consistency or robustness of the fermented sausages throughout different production batches, i.e., along a year or a prolonged period, which could guarantee the homogeneity of the product and a good performance of the starter culture [ 14 ].…”

“…Regarding the microbiological characteristics, changes in population dynamics and hygienic quality of the products at the end of the ripening stage must be monitored, according to the legislation established in each country or geographical area. Among the physicochemical parameters, pH and a w can be evaluated along the process, while salt content, color, texture, fatty acid profile, and volatile compounds can be determined in the final product [ 14 , 20 , 22 , 53 , 56 , 57 ]. Even though these parameters are indeed descriptive, a thorough assessment of the autochthonous starter culture performance can only be achieved when sensory attributes are also examined.…”

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

“…This additional reduction in L. monocytogenes can be associated with the presence of the strain L. sakei 205. Different strains of this species have shown anti-microbial effects when they have been used as protective cultures [ 30 , 38 , 40 ]. In this work, a reduction of about 2 log CFU/g was achieved during the processing of dry-cured fermented sausage “salchichón”.…”

“…In fact, L. sakei possesses the ability to use nutrients encountered in meat [ 30 ]. Furthermore, it has been proposed as a protective culture against L. monocytogenes in dry-cured fermented sausages [ 38 , 39 , 40 ].…”