title: Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.
abstract: The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. Microbiological, physicochemical and sensory analyses were carried out to accomplish this goal. Results showed an improvement in performance through the introduction of SAS-1; adding mixed starter culture rapidly decreased pH, inhibited the growth of contaminant microorganisms and enhanced the beneficial ones, diminished TBARS, and highlighted color and aroma attributes. However, most influential organoleptic descriptors among consumer acceptance were not affected by the addition of the starter. This starter culture would represent a valuable tool to improve the homogeneity of artisanal manufacture of this traditional food.
authors.affiliation: Laboratorio Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina.
authors.forename: Noelia Z
authors.initials: NZ
authors.lastname: Palavecino Prpich
authors.affiliation: Laboratorio Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina; CONICET, Consejo Nacional de Investigaciones Científicas y Técnicas de la República, Argentina.
authors.forename: Oscar A
authors.initials: OA
authors.lastname: Garro
authors.affiliation: CONICET, Consejo Nacional de Investigaciones Científicas y Técnicas de la República, Argentina; Laboratorio Industrias Alimenticias II, UNCAus, Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina.
authors.forename: Mara
authors.initials: M
authors.lastname: Romero
authors.affiliation: Laboratorio Industrias Alimenticias II, UNCAus, Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina.
authors.forename: María A
authors.initials: MA
authors.lastname: Judis
authors.affiliation: Laboratorio Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina.
authors.forename: María E
authors.initials: ME
authors.lastname: Cayré
authors.affiliation: Laboratorio Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, 3700 Sáenz Peña, Chaco, Argentina; CONICET, Consejo Nacional de Investigaciones Científicas y Técnicas de la República, Argentina. Electronic address: mcastro@uncaus.edu.ar.
authors.forename: Marcela P
authors.initials: MP
authors.lastname: Castro
mesh_terms: D000818:Animals; D001118:Argentina; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D000070256:Latilactobacillus sakei / Q000378:metabolism; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D000069466:Red Meat / Q000382:microbiology; D013210:Staphylococcus / Q000378:metabolism; D013552:Swine; D013649:Taste
keywords: Dry sausage; Indigenous strains; Sensory profile; Starter culture; Traditional meat products