Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

Abstract

In this study, a combination of a Lactobacillus sakei strain and a Staphylococcus equorum strain was used as autochthonous starter for an experimental production of Basilicata fermented sausages. The influence of starter addition on the safety and quality parameters and microbiological and chemical-physical properties of the products was investigated. Microbial counts of safety indicators were lower in the samples with the addition of starter culture, and, at the end of ripening, Enterobacteriaceae and Gram negative bacteria were detected only in samples made without the starter addition. The addition of starter led to a final product with better microbiological and chemical-physical features, and a positive effect on flavor and aroma compounds formation by a good proteolytic and lipolytic activities. The use of autochthonous starter cultures allows to obtain products with the organoleptic characteristics expected and steady in time and to standardize the production process, improving the safety and quality, but preserving the essential character of the product.

Valorization of indigenous dairy cattle breed through salami production

“…Although, one group of trials was spontaneously fermented, LAB evolution during the entire process was superimposable to that registered for inoculated trials. In accordance to other works (Bonomo, Ricciardi, & Salzano, 2011;Giraffa, 2002), our raw meat was contaminated by LAB detected at high concentration, probably as consequence of microbial contamination due to intestinal gutting of animals.…”

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

“…The LAB imminent colonization in the systems inoculated with both SAS confirmed the good adaptation of indigenous LAB strains to the meat substrate, suggesting a high dominance and adaptability to the specific environmental conditions of the manufacturing process. Similar results had been reported by Baka et al [ 2 ], Bonomo et al [ 3 ], and Talon et al [ 24 ], among others.…”

“…Under these conditions, the settlement of the same group of microorganisms, giving a uniform fermentative behavior, is an improbable scenario. Consequently, the introduction of starter cultures in the manufacture of fermented meat products turns into a necessary implement in order to guarantee food safety and to standardize the final product attributes [ 2 , 3 ].…”

Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

“…Rod LAB concentrations were, on average, slightly higher than those of coccus-shaped LAB, and the concentrations of the latter were almost comparable with those of enterococci. Raw meat is generally contaminated by LAB, with values of 3.5-4.0 log 10 CFU/g commonly found in minced meat; however, during the fermentation process LAB concentrations may increase up to 8.5-9.0 log 10 CFU/g (Bonomo et al 2011). For enterococci, the concentration in pork meat may reach levels of 10 4 CFU/g (Teuber et al 1996) as a consequence of intestinal or environmental contamination (Giraffa 2002), and contrasting results are reported in literature on the presence and persistence of these LAB.…”