Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

B T Cenci-Goga; D Ranucci; D Miraglia; A Cioffi

doi:10.1016/j.meatsci.2007.07.001

Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

Meat Sci. 2008 Apr;78(4):381-90. doi: 10.1016/j.meatsci.2007.07.001. Epub 2007 Jul 10.

Authors

B T Cenci-Goga¹, D Ranucci, D Miraglia, A Cioffi

Affiliation

¹ Dipartimento di Scienze Biopatologiche, Laboratorio di Ispezione degli Alimenti di Origine Animale, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy.

PMID: 22062456
DOI: 10.1016/j.meatsci.2007.07.001

Abstract

The aim of this study was the evaluation of the use of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of low-acid fermented sausages (Salame nostrano) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame nostrano was obtained with two different technological processes: with and without the addition of selected LAB starter cultures. Microbial counts of safety indicators were lower in salami made with the addition of starter cultures. Pathogens after the first week of ripening were only detected from salami made without the addition of starter cultures. Control salami were rated as paler and harder, whereas those made with the addition of starter cultures as slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of safety indicators, greatly reduced the rate of isolation of pathogens and increased the acceptability of full-ripened salami.