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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
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Advisor(s)
Abstract(s)
ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal.
The aim of the present work was to evaluate the effect of a high concentration of starter cultures
with an extended fermentation step on the safety and quality of PA. Physicochemical parameters,
microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were
assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7,
Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast
strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and
106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced
pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures
did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect
these sausages and contribute to their safety
Description
Keywords
Dry-fermented sausages Paio do Alentejo Food safety Starter cultures Biogenic amines Foodborne pathogens Food quality
Pedagogical Context
Citation
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fraqueza MJ, Oliveira M, Elias M. 2022. Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation, 8(2):49. DOI: https://doi.org/10.3390/ fermentation8020049
Publisher
MDPI