Fermented Meat Products Research Articles

Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

Lactobacillus algidus is a meat spoilage bacterium often dominating the bacterial communities on chilled, packaged meat. Yet, L. algidus strains are rarely recovered from meat, and only few studies have focused on this species. The main reason limiting detailed studies on L. algidus is related to its poor growth on the media routinely used for culturing food spoilage bacteria. Thus, our study sought to develop reliable culture media for L. algidus to enable its recovery from meat, and to allow subculturing and phenotypic analyses of the strains. We assessed the growth of meat-derived L. algidus strains on common culture media and their modifications, and explored the suitability of potential media for the recovery of L. algidus from meat. Moreover, we determined whether 12 meat-derived L. algidus strains selected from our culture collection produce biogenic amines that may compromise safety or quality of meat, and finally, sequenced de novo and annotated the genomes of two meat-derived L. algidus strains to uncover genes and metabolic pathways relevant for phenotypic traits observed. MRS agar supplemented with complex substances (peptone, meat and yeast extract, liver digest) supported the growth of L. algidus, and allowed the recovery of new L. algidus isolates from meat. However, most strains grew poorly on standard MRS agar and on general-purpose media. In MRS broth, most strains grew well but a subset of strains required supplementation of MRS broth with additional cysteine. Supplementation of MRS broth with catalase allowed growth in aerated cultures suggesting that the strains produced hydrogen peroxide when grown aerobically. The strains tested (n = 12) produced ornithine from arginine and putrescine from agmatine, and two strains produced tyramine from tyrosine. Our findings reveal that L. algidus populations are underestimated if routine culture protocols are applied, and prompt concerns that L. algidus may generate tyramine or putrescine in meat or fermented meat products.

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats.

European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat products available in the Belgian retail, coming from five different countries, was investigated. It was also assessed how this related to the country of origin and the key processing parameters pH and salt concentration. The samples originated from Belgium, France, Germany, Italy, and Spain. In general, Southern European fermented meat products commonly had a higher pH, with their lactic acid bacteria (LAB) communities being represented by Lactobacillus sakei and with mostly Staphylococcus xylosus and Staphylococcus equorum governing over the coagulase-negative staphylococci (CNS) communities. Among these products, the Spanish variants showed a higher prevalence of S. equorum, whereas S. xylosus was the prevailing CNS species in most French and Italian fermented meat products. In contrast, Northern European fermented meat products were generally more acidified and showed a higher prevalence of Pediococcus pentosaceus in their LAB communities, whereas Staphylococcus carnosus represented the CNS communities. Non-parametric statistical tests indicated the impact of the geographical origin on the prevalence of the LAB and CNS species. The latter was likely due to the combination of differences in process technology as well as starter culture use.

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami.

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

Assessment of antibiotic resistance in staphylococci involved in fermented meat product processing

The production chain of fermented sausages can be considered a major source of the dissemination of antibiotic resistance (AR), spreading from farm to the final product. The natural microbiota involved in the complete process may carry AR genes which can be potentially transferred to pathogens or opportunistic bacteria thus representing a risk to human and animal health. Coagulase-negative staphylococci are a dominant microbial group in fermented sausages and often used as starter cultures. Few studies are available on their potential for AR gene transference. This mini-review focuses on the assessment of AR in staphylococci associated with sausage production chain combining traditional analyses with a metagenomic approach, in order to draw some guidelines to prevent AR spread.

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements. Environmental and products' samples at different production stages were evaluated regarding hygiene and safety criteria. CNS were recovered, characterized, and their potential use as starters evaluated. Low genetic diversity was observed for Staphylococcus xylosus, whereas Staphylococcus equorum showed diverse genetic profiles. Staphylococcus xylosus predominated in products with a long period of cold smoking, Staphylococcus saprophyticus in products with a long period of hot smoking, Staphylococcus epidermidis in products with a short period of cold smoking, and S. equorum in nonsmoked products. Most S. xylosus were resistant to tetracycline, whereas S. equorum were susceptible. Antibioresistance restricted the selection of starters due to safety recommendations. PRACTICAL APPLICATION: The present manuscript highlighted a few staphylococci strains that could potentially be used as starter cultures in fermented meat products. These selected strains do not show resistance to antimicrobials, exhibit adequate technological features, and are well adapted to the industrial environments of meat processing industries using different processing technologies. Therefore, the selected strains ready to be used in the manufacturing of traditional fermented meat products to ensure safety, standardize product properties, and shorten ripening.

Metabolic Insights Into the Effects of Nutrient Stress on Lactobacillus plantarum B21.

Lactobacillus plantarum B21 is a strain of lactic acid bacteria first isolated from a fermented meat product from Vietnam. It is also a promising biopreservative with potential use in the food industry as it is a source of a novel bacteriocin (Plantacyclin B21AG) which has inhibitory effects against a wide range of species, including several pathogenic and spoilage strains. Nutrient stress is known to increase the survivability, storage stability, and bacteriocin production capability of L. plantarum B21 during industrial processing. It is however, unknown what the underlying biochemical responses that control these abilities are. This study therefore investigates the metabolite profiles of L. plantarum B21 using NMR spectroscopy and GC-MS to further understand the biochemical responses of this strain to various stress events. Unstressed cells were found to use glucose as their primary energy source with high concentrations of metabolites involved in glycolysis and organic acid synthesis, such as lactic acid, acetic acid, propanoic acid, malic acid, and 2-butenedioic acid being present in these cells. In contrast, large numbers of metabolites involved in amino acid metabolism including alanine, glutamic acid, aspartic acid, valine, proline, and norleucine were upregulated in glucose stressed cells, indicating that they were using amino acids as their main source of energy. Differences in levels of fatty acids, particularly octadecenoic acid, tetracosanoic acid, and 7-hexadecenoic acid were also observed between stressed and unstressed cells. The results from this study provide insight on the biochemical response of this bacterial strain to stresses commonly found during industrial processing.

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature. During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures. Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection analysis. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature. Therefore fermentation at 20 °C and 25 °C are proposed as optimum temperatures for sour meat production.

Effects of temperature on microbial succession and quality of sour meat during fermentation

Little is known about the relationship between physicochemical characteristics and bacterial community of sour meat, a traditional fermented meat product in China. In this study, temperature effects on bacterial community and quality of sour meats during fermentation were investigated. The results showed the reduction of pH, TBARS, and water content was closely related to the increase in temperature. Microbial succession, in which the dominant microorganism species found in the microbial community changes, was observed during the fermentation process of sour meat. The dominant species found in the early stages of fermentation was Lactobacillus sakei whereas the dominant species was Lactobacillus curvatus during the middle stage and Lactobacillus plantarum during the later stage. Higher temperatures were found to be related to the shift of water populations T2 (including T2b1, T2b2, T21, and T22) toward faster relaxation times. Rapid fermentation and better quality were obtained at higher fermentation temperatures (particularly at 25 °C), which might be due to increased inhibition of Enterobacteriaceae and Pseudomonas growth as well as tougher texture. Redundancy analysis (RDA) showed a close relationship between L. plantarum and desired product characteristics, which indicated that L. plantarum could be regarded as an indicator of fermentation maturation and product quality.

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

This study aims to investigate the technological properties of yeast strains isolated from traditional low-salt fermented Suan yu fish as starter culture. A step-by-step approach was used to determine the technological properties of the isolated yeast strains. The enzymatic activity (catalase, urease, β-glucosidase, protease, and lipase) under adverse conditions (pH, salt, and temperature) were evaluated. Principal component analysis was used to assess data. Twenty-five strains with desirable technological properties were selected for evaluation of probiotic traits (tolerance at pH 2.5 and 0.3% bile salts, antimicrobial activity, hydrophobic properties, and biofilm production). These isolates were identified by sequencing the D1/D2 region of 26S rDNA. Finally, seven isolates with desirable probiotic traits were analyzed for their ability to survive through gastric transit using a gastrointestinal simulation model. An In vitro test showed that isolates 3, 12, 19, 24, and 43 exhibited high survival levels (60%-70%), similar to those of the indicator strain (Saccharomyces cerevisiae). The results suggest that five isolates (S. cerevisiae strains 3, 12, 19, 24, and 43) showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products. PRACTICAL APPLICATIONS: Researchers have investigated the activity of LAB as functional and probiotic microorganisms; however, information on the probiotic potential of yeasts remains limited. Yeasts are microorganisms that present and induce biochemical changes in several fermented meat and fish products. In the present study, the technological and probiotic properties of 52 isolates from Suan yu were investigated to identify potential probiotic strains for starter cultures. Our results suggest that five isolated S. cerevisiae strains showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products, and other fermented foods. Functional yeast isolates are used to effectively improve the quality of fermented fish products for consumer acceptance.This study has focused on the possibility to produce a functional Suan yu using a potential probiotic S. cerevisiae as starter culture to enhance health benefits.

Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. Asturian Chorizo is a traditional fermented sausage from Northern Spain, still produced in a traditional way, without starters. This work describes its characterization at the sensory, physicochemical and microbiological levels. In contrast to other fermented sausages, Asturian Chorizo microbiota is represented mainly by Lactobacillus plantarum, with secondary contributions from Lb. sakei and Lb. futsai. This results may path the way towards development of specific starter cultures for this product, avoiding the loss of the original characteristics of the fermented product in a traditional way, as it would happen in the case of using industrial processes with conventional starters.

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages.

Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and 8 kinds of common BAs were detected from different samples. As a whole, the BAs contents of the majority of Chinese sausage samples were within the safe dosage range, except that the total BAs and histamine concentrations of sample HBBD were above the toxic dosage levels. Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, and Staphylococcus, Bacillus, Lactococcus, Lactobacillus, Debaryomyces, and Aspergillus were identified as the predominant genera. Accordingly, 13 representative strains were selected from the dominant genera, and their BAs formation and degradation properties were evaluated. Finally, the results of fermented meats model experiment indicated that the Staphylococcus isolates including Staphylococcus pasteuri Sp, Staphylococcus epidermidis Se, Staphylococcus carnosus Sc1, Staphylococcus carnosus Sc2, and Staphylococcus simulans Ss could significantly reduce BAs, possessing the potential as the starter cultures to control the BAs in fermented meat products. The present study not only helped to explain the BAs accumulation mechanism in Chinese sausage, but also developed the candidates for potential BAs control in fermented meat products.

Role of Starter Cultures on the Safety of Fermented Meat Products.

Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products.

Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage

Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts and viable mycobacteria were detected even during 4 weeks of storage. Although no viable MAP was recovered during the dry fermented sausage production process, there was no reduction in MAP count detected by real time PCR during production and storage of both sausages. Although the impact of foodborne exposure to viable MAP and/or mycobacterial components has not yet been clearly determined, the consumption of raw fermented meat products may be considered as a possible route of MAP transmission to humans.

THE PRODUCTION TECHNOLOGY OF THE MEAT TSELNOKUSKOVYPRODUCT WITH USE OF BACTERIAL MEDICINES

Use of active technologies of meat-processing production suggests to use functional food ingredients as a part of a brine of delicious meat products, allowing is directed to affect functional and technological qualities of initial raw materials and to control quality of tselnomyshechny meat products in the course of production. Bactoferm F-SC is the 111th this excipient used for preparation of the fermented sausages and tselnokuskovy meat products, for the accelerated decrease рН the environment. Combinations of strains of Lactobacilluscurvatus and Staphylococcuscarnosus enter medicine. At a research of influence of bacterial substance on functional and technological indicators of meat raw materials revealed that salting time of meat raw materials is reduced by 1.5 times, the exit of finished goods to 2.1 % increases. Use of bacterial medicine promoted increase in moisture content by 0.3 %. Tests of the meat products ripening in the presence of bacterial medicine of starting culture «Bactoferm F-SC - 111», had strongly expressed meat taste and the same drawing on a cross-section.

Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

BackgroundBacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry.ResultsThree LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000 AU/mL after incubation at 25, 30 and 37 °C and 6, 9 and 12 h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31 Da, without homology to known bacteriocins.ConclusionsLAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date.

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation.

The presence of determinants of resistance to antibiotics can constitute a possible safety hazard in coagulase-negative staphylococci (CNS), which are widely present in food of animal origin. Among CNS, S. xylosus is a species frequently isolated from fermented meat products. Resistance to tetracycline was found to be one of the most distributed resistances occurring in S. xylosus strains isolated from fermented sausages. We evaluated the transfer of tetracycline resistance in vitro and in situ between S. xylosus strains. We selected three strains isolated from dry fermented sausages, resistant to tetracycline but not to minocycline, their resistance occurring by a mechanism of active efflux encoded by the tetK gene. Only one strain was able to transfer its tetracycline resistance to a recipient strain initially susceptible and plasmid-free using a filter mating procedure. Transfer of tetracycline resistance was observed at very low frequencies of 3.4 × 10−9 per recipient. To further investigate the transferability of this tetracycline resistance, the donor and recipient strains were tested in pilot-scale fermented sausage production. This transfer was possible but at a low rate, 1.4 × 10−7, and only under conditions of a high inoculation level of 108 CFU/g of meat. The tetK gene is located on a small mobilizable plasmid close to Staphylococcus aureus pT181 plasmid. In conclusion, the transfer of tetracycline resistance between strains of S. xylosus is possible, but at a really low frequency in vitro and in situ in fermented sausages. Even if this represents a very moderate risk, it should be taken into account as required by the European approach of Qualified Presumption of Safety (QPS) and AFSSA safety recommendations, advising that strains used as starter cultures should not carry any transferable antibiotic resistance.

Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products.

This study describes the prevalence and concentration of Encephalitozoon cuniculi spores in pork meat and evaluates the effect of sausage fermentation on E. cuniculi infectivity for immunodeficient (severe combined immunodeficient) and immunocompetent (BALB/c and C57BL/6) mice. Using a nested polymerase chain reaction (PCR) approach, E. cuniculi genotype II was detected in the meat from 2 out of 50 pig carcasses at slaughter facilities, with 60-250 spores per gram detected by quantitative PCR. Under experimental conditions, 3000 E. cuniculi genotype II spores per gram of meat remained infective for mice following fermentation at 24°C for 48 h. Based on these findings, fermented meat products should be considered as a potential source of E. cuniculi infection in humans.

Laboratory Based Experimental Study on Microbial Spoilage of Commercially Available Fruits

Microorganisms are everywhere. They can be found in the air, in water, in soil, on animals and even on humans. Some are beneficial, such as those used to make fermented dairy and meat products. Others cause spoilage of various food products. Eating fruits is a healthy practice due to its nutritional composition but when it gets spoiled by microbes, it can be harmful for human consumption. Microorganisms have been reported to cause extensive deterioration of fruits. Some of these microorganisms cause rotting, discoloration or fermentation of the fruits which affect their preservation. The study was done to identify and analyse microbial diversity that causes the spoilage. Pour plate method was used for the isolation of microbes from spoil fruit. A portion of the fruit was aseptically inoculated into the beaker; it was homogenized and then diluted. The colonies were identified by standard bacteriological procedures. Gram’s staining was performed to determine if the organism is gram negative or gram positive. Further confirmatory biochemical tests were done such as catalase, coagulase and oxidase. The identification of the isolated fungi was done both macroscopically and microscopically. This study and experiments revealed that the rotten or spoiled fruit possess appreciable number of microbes. The Microorganisms isolated and observed were bacteria and fungi majorly. This is due to various processes taking place in the rotten fruit which favoured bacterial and fungal growth. It could also be as a result of the moisture content of the fruit as well as the difference in the nutritional composition of the fruits. This work finds that there are microorganisms that could be responsible for inducing spoilage in the fresh fruit. Fruits are a good source of nutrient and could be used for many applications. However to reduce the susceptibility of the fruit to microbial spoilage and to ensure its effectiveness in different applications and safety measures should be taken. Hence if you want to prevent spoilage of food by micro-organisms, you must remove the conditions which are appropriate for their growth and preserve them with the best possible techniques.

Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

ABSTRACTThree different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat product packaged under vacuum in various commercialisation formats (whole, pieces and slices) were evaluated. In addition, sensory analysis was assessed at both the beginning and end of the storage. The smoked paprika stabilised the colour and preserved the Iberian chorizo against lipid oxidation after processing and during storage, independent of its commercialisation format. On the contrary, the fermented sausages elaborated with oven-dried paprika were highly susceptible to rancidity and colour loss. The sun-dried paprika presented a better aptitude as an ingredient in Iberian chorizo than those that were oven-dried, but the packaged sliced samples were most susceptible to colour degradation and lipid oxidation.

AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO

Resumo O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.