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

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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.

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Acknowledgments

The contribution of ENI and Regione Basilicata, who funded the PhD scholarship of Maria Grazia Bonomo, is gratefully acknowledged.

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Authors and Affiliations

  1. Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano, 10, 85100, Potenza, Italy

    M. G. Bonomo, A. Ricciardi & G. Salzano

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  1. M. G. Bonomo
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  2. A. Ricciardi
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  3. G. Salzano
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Correspondence to G. Salzano.

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Bonomo, M.G., Ricciardi, A. & Salzano, G. Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. World J Microbiol Biotechnol 27, 137–146 (2011). https://doi.org/10.1007/s11274-010-0439-y

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  • DOI: https://doi.org/10.1007/s11274-010-0439-y

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