Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).

Noelia Z Palavecino Prpich,María E Cayré,Graciela M Vignolo,Marcela P Castro,Oscar A Garro

doi:10.1155/2015/931970

Abstract

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Highlights

In Argentina, dry fermented meat products are manufactured by means of local artisanal techniques derived from Spanish and Italian traditions
Differences found in bacterial counts from both control systems reflected the high variability between batches that can be found in the processing plant
During the first 48 h, starter cultures (SAS)-1 lactic acid bacteria (LAB) counts rapidly increased to 8.64 ± 0.02 log cfu/g followed by a slight reduction to 8.27 ± 0.16 log cfu/g at the end of the fermentation period, with no significant variations until the end of the ripening period

Summary

Introduction

In Argentina, dry fermented meat products are manufactured by means of local artisanal techniques derived from Spanish and Italian traditions. Dry fermented meat products are produced without the addition of starter cultures; that is, the fermentation is conducted by wild-type strains, ensuring the development of the so-called indigenous— or autochthonous—microflora. Under these conditions, the settlement of the same group of microorganisms, giving a uniform fermentative behavior, is an improbable scenario. Meat fermented products are the result of a complex microbiological activity that mainly consists of a lactic fermentation and several characteristic biochemical changes triggered by lactic fermentation. Meat starter cultures currently comprise coagulase negative cocci (CNC) and lactic acid bacteria (LAB).

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Results

Conclusion