<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
<i>Paio do Alentejo</i> (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. <i>Staphylococcus equorum</i> S2M7, <i>Staphylococcus xylosus</i> CECT7057, <i>Lactobacillus sakei</i> CV3C2, <i>Lactobacillus sakei</i> CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 10<sup>8</sup> cfu/g for bacteria and 10<sup>6</sup> cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, <i>Listeria monocytogenes</i> 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.
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