Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while preserving the typical sensory characteristics of traditional sausages. An autochthonous starter composed of Lactobacillus sakei, Staphylococcus equorum and Staphylococcus succinus isolated from a traditional fermented sausage was developed. These strains were tested for their susceptibility to antibiotics and their production of biogenic amines. This starter was evaluated in situ at the French traditional processing unit where the strains had been isolated. Effects of the autochthonous starter were assessed by analysing the microbial, physico-chemical, biochemical and sensory characteristics of the sausages. Inoculation with the chosen species was confirmed using known species-specific PCR assays for L. sakei and S. equorum and a species-specific PCR assay developed in this study for S. succinus. Strains were monitored by pulse-field gel electrophoresis typing. Addition of autochthonous microbial starter cultures improved safety compared with the traditional natural fermentation of sausages, by inhibiting the pathogen Listeria monocytogenes, decreasing the level of biogenic amines and by limiting fatty acid and cholesterol oxidation. Moreover, autochthonous starter did not affect the typical sensory quality of the traditional sausages. This is the first time to our knowledge that selection, development and validation in situ of autochthonous starter cultures have been carried out, and also the first time that S. equorum together with S. succinus have been used as starter cultures for meat fermentation. Use of autochthonous starter cultures is an effective tool for limiting the formation of unsafe compounds in traditional sausage while preserving their original and specific sensory quality.
Talon
Régine
R
INRA, UR 454 Microbiologie, F-63122 Saint-Genès Champanelle, France. regine.talon@clermont.inra.fr
Leroy
Sabine
S
Lebert
Isabelle
I
Giammarinaro
Philippe
P
Chacornac
Jean-Paul
JP
Latorre-Moratalla
Mariluz
M
Vidal-Carou
Carmen
C
Zanardi
Emanuela
E
Conter
Mauro
M
Lebecque
Annick
A
D000818:Animals; D015169:Colony Count, Microbial / Q000379:methods; D003257:Consumer Product Safety; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods; D006801:Humans; D007778:Lactobacillus / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology* / Q000592:standards; D016133:Polymerase Chain Reaction / Q000379:methods; D013045:Species Specificity; D013210:Staphylococcus / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification; D013552:Swine; D013649:Taste