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Abstract:In the production of fermented, dry sausages (salami) it is important to oppress the acidification to ensure a safe and controlled processing. The acidification may be achieved by applying a starter culture containing lactic acid bacteria (LAB), chemically by e.g. glucono-deltalacton (GdL, E 575) or relying on the indigenous LAB flora.In salami meat model the acidification and LAB development with GdL in two levels, 0.4% and 0.8%, with and without starter culture were compared. The starter culture was Lyocarni RBL-73 with Lactobacillus curvatus as the acidifier. In parallel a control without any acidifier added was followed.An initial pH decline to pH below 5.3 at 25°C was obtained with both GdL applications. In comparison it took approx. 17 hours for the starter culture to achieve the same pH. Furthermore it was demonstrated that GdL did not control the indigenous flora which the starter culture was capable of. Consequently, if the application of GdL is required it is recommendable to combine low amounts of GdL with a starter culture to control the processing.