Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

Abstract

The effect of the addition of an autochthonous starter culture and commercial starter culture on the physico-chemical and sensory characteristics of the dry-fermented sausage ‘salchichon’ was investigated. Sausageswere prepared with a mixture ofPediococcus acidilacticiMC184 andStaphylococcus vitulusRS34 as theautochthonous starter culture (P184S34), ripened for 86 days, and compared with a commercial starter batch(CS1). Strains of acid lactic bacteria andStaphylococcuswere identified in the samples along the ripeningprocess which demonstrated that the inoculation of sausages assures their implantation during the ripeningprocess. However, P184S34 starter culture showed a higher inhibitory effect on enterobacteria and coliformflora than the CS1 batches, guaranteeing a better quality hygienic sausages. Dry-fermented sausages ripenedwith P184S34 showed higher amounts of NPN and volatile compounds derived from amino acid catabolismthan the CS1 batches. Especially important was the result found in biogenic amines, since the P184S34reduced their accumulation compared to the commercial starter batch. The inoculation of a decarboxylase-negative autochthonous starter culture P184S34 reduced the biogenic amine accumulation guaranteeingsafety and homogeneity of the products without producing a negative effect on the sensory characteristics ofthe traditional fermented sausages