Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.

Abstract

This study was conducted to evaluate the effects of inoculation with different mixed starter culture combinations on microbial counts, physico‐chemical properties, and proteolytic and lipolytic properties of dry fermented mutton sausages during fermentation and ripening. Four different batches of mutton sausages were manufactured: CO batch, no starter cultures, used as control; LB batch with Lactobacillus sakei; LS batch with L. sakei + Staphylococcus xylosus; and LSS batch with L. sakei + S. xylosus + Staphylococcus carnosus. The results showed that adding starter culture caused Lactobacillus and Staphylococcus to become dominant bacteria and reduced the Enterobacteriaceae count in the inoculated sausages. The mixed starter cultures (LS & LSS) accelerated acidification and reduced water activity and lipid oxidation. Statistical analysis revealed that the use of mixed starter cultures, especially the combination L. sakei + S. xylosus + S. carnosus, contributed to proteolysis and lipolysis, increasing total free amino acids and polyunsaturated fatty acids. The above results demonstrate that the use of mixed starter cultures contributes to improving the composition of free amino acids and free fatty acids as well as the hygienic quality of dry fermented mutton sausages.