Autochthonous starter cultures improve the quality of traditional dry-fermented sausage

This study investigated the effect of using autochthonous starter cultures (S1 - Staphylococcus xylosus 50% and Lactobacillus plantarum 50%; S2 - Staphylococcus xylosusl on the oxidative stability and sensory quality of traditional dry-fermented sausage IPetrovska klobasa), subjected to two different drying processes (traditional and industrial). Water activity (aw value), pH value, free fatty acid content, thiobarbituric acid reactive substances (TBARS) value and sensory attribute of flavor were assessed. Treatments subjected to industrial condition of drying led to lower aw values. The lowest pH values were determined in treatments inoculated with Lactobacillus plantarum. Both of the starter cultures, S1 and S2 significantly IP < 0.05) affected lipolysis and free fatty acid formation. The starter culture addition efficiently reduced the TBARS value and enhanced flavor in treatments produced under industrial conditions of drying. This study shows that the application of selected starter cultures could be a good solution in order to enhance oxidative stability and flavor of traditional dry-fermented sausages. The optimization of processing parameters is essential.