title: Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.
abstract: The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12 days at 15 °C/65-85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential.
authors.affiliation: Department of Food Technology, Nutrition and Hygiene, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.
authors.forename: Mario
authors.initials: M
authors.lastname: Bedia
authors.forename: Lorena
authors.initials: L
authors.lastname: Méndez
authors.forename: Sancho
authors.initials: S
authors.lastname: Bañón
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D010376:Pediococcus / Q000254:growth & development*; D013210:Staphylococcus / Q000254:growth & development*; D013552:Swine
chemical_list: D005421:Flavoring Agents