Journal
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 27, Issue 1, Pages 137-146Publisher
SPRINGER
DOI: 10.1007/s11274-010-0439-y
Keywords
Traditional fermented sausages; Autochthonous starter culture; Experimental processing
Categories
Funding
- ENI
- Regione Basilicata
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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.
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