Abstract
The aim of this work was to study the effect of Staphylococcus xylosus and Lactobacillus plantarum on microbial and physicochemical characteristics of a dry fermented poultry meat sausage. The microbial results show that lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) represent the two predominant microflora in all stages of ripening. The number of enterobacteria decreased significantly in sausages previously inoculated respectively with L. plantarum and with a mixed starter cultures, due to the acidifying and antibacterial activities of lactic acid bacteria. The moisture content of control and inoculated sausages decreased in all stages of ripening which allows a good preservation and consequently, improved their shelf life. Moreover, total free amino acids content increased during ripening of dry fermented sausages. Their concentrations were higher in sausages previously inoculated with starter cultures than in control ones. The main amino acids present in all stages of ripening were aspartic and glutamic acids, arginine, glycine, threonine, alanine, tyrosine, phenylalaline, leucine and isoleucine. Key words: Staphylococcus xylosus, Lactobacillus plantarum, ripening, dry fermented sausage.  
Highlights
IntroductionSeveral alternative strategies have been used in the manufacture of these products, such as the substitution of red meat by skinless poultry meat
The demand for meat products with lower fat contents or healthier fatty acid compositions has increased in recent years due to new guidelines recommending reduced saturated fat intake and consumers’ desire to lose weight (Akesowan, 2008; Archer et al, 2004; Colmenero, 2000).Several alternative strategies have been used in the manufacture of these products, such as the substitution of red meat by skinless poultry meat
Our results show that the addition of selected starter cultures did not affect significantly (p > 0.05) the quantitative evolution of different microbial groups with the exception of staphylococci
Summary
Several alternative strategies have been used in the manufacture of these products, such as the substitution of red meat by skinless poultry meat. Meat contains more protein, less fat, and less cholesterol than red meat (Hu, 2005; Ressurreccion, 2004). The protein of poultry meat is of excellent nutritional quality, and it contains all of the essential amino acids for human consumption (Varnam and Sutherland, 1995). The manufacture of poultry meat products usually costs less than that of similar beef and pork products (Barbut, 2002). An added benefit is that poultry meat is not restricted by most cultural and religious laws, and it is consumed by both Jews and Muslims (Deumier and Collignan, 2003)
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