Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

Abstract

This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. The following conditions were investigated throughout the experiment: (i) the use of the ‘formulation of selected dairy starter cultures and commercial probiotics’ vs no starter; (ii) the use of ‘specific ripening conditions’ vs ‘classic ripening conditions’; (iii) the use of nitrate vs nitrite and nitrate-free sausages. Sensory properties were improved and pathogen control was greater in salami to which a ‘formulation of selected dairy starter cultures and commercial probiotics’ had been added, especially under ‘specific ripening conditions’. The proposed formulation, together with the specific ripening conditions, greatly inhibited the growth of undesirable microbiota, reduced the isolation rate of pathogens and preserved the acceptability of the salami.