Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages

For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry-fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect ofLactobacillus sakeistrains, isolated from different origins, on qualities of dry-fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated byL. sakeiBMG 95 andS. xylosus. Sensory analysis showed that fermented sausages manufactured withL. sakeiandS. xylosushad a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with eitherL. sakei23K orL. sakeiBMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.