Use of bacterial cultures in the ripening of fermented sausages

GRACIELA MARGARITA VIGNOLO; DE RUIZ HOLGADO, AÍDA P; GUILLERMO OLIVER,

JOURNAL OF FOOD PROTECTION

International Association for Food Protection

Lugar: Des Moines, Iowa; Año: 1989 vol. 52 p. 787 - 791

0362-028X

Pure bacterial cultures were used in the production in Argentina, the most popular cured meat product in the country. Three selected groups of two strains each of lactobacillus plantarum and Micrococcus varians were used as starter cultures, with two different sugar concentrations. Apart from the use of these starter cultures, the salami was manufactures under the same conditions normally used in industrial production. When 0.6% sucrose was used, the levels of L. plantarum and M. varians were 108 and 107 CFU/g respectively, on the second day of ripening. Similar levels of lactic acid bacteria were found in non-inoculated sausages at 2-days post preparation.The final pH of the inoculated and uninoculated sausage were 5.0 and 5.2, respectively, after 7 days of ripening. When 0.9% glucose plus 0.6% sucrose was added, the level of lactic acid bacteria was 109 CFU/g on the second day, a value that remained constant in the inoculated sausages to the end of the ripening period. Staphylococci showed a marked decrease in populations, while coliforms disappeared on the second or third day. The final pH of  4.40 and 4.55 was reached within 4 d. The product obtained under this conditions had a firm texture, a good slicing surface and pleasant flavor and aroma. The use of starter culture in cured dry Argentine-style sausage shortened the ripening period from 14 to 7 days.