<i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Igor Dias,
Marta Laranjo,
Maria Eduarda Potes,
Ana Cristina Agulheiro-Santos,
Sara Ricardo-Rodrigues,
Maria João Fraqueza,
Margarida Oliveira,
Miguel Elias
Affiliations
Igor Dias
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
Marta Laranjo
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
Maria Eduarda Potes
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
Ana Cristina Agulheiro-Santos
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
Sara Ricardo-Rodrigues
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
Maria João Fraqueza
CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
Margarida Oliveira
CIEQV—Life Quality Research Centre, Avenida Dr. Mário Soares n◦ 110, 2040-413 Rio Maior, Portugal
Miguel Elias
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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.
