Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry‐fermented sausage

Abstract

Fermentation of meat is an ancient process that dates back to the time of the Roman Empire (Lücke, 1998). Ancient Egyptian scriptures describe methods of preserving meat by adding salt and using the sun for drying. The production of fermented meat through natural fermentation is based on the creation of conditions promoting the growth of a specific microbial microbiota (Hammes, 1990). Indeed, the endogenous microbial associations that dominate in fermented sausages are selected by pH, water activity, redox potential, salt concentration, availability of nutrients, and by the relationships existing between the different bacterial populations (Rebecchi et al., 1998).Starter cultures are defined as individual or mixed living microorganisms, added at known concentrations to assist the fermentation process (Laranjo et al., 2019). In Europe, ferments used for the processing of meat are made up of two main groups of bacteria:

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

“…The preparation of fermented loin ham was performed as described by Chen et al, 2021 , Boumaiza et al, 2021 with some modifications. The pork loin was cut equally into small square pieces of about 100 g (n = 24).…”

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

“…Because of its excellent performance, Lactobacillus sakei, a type of LAB, had been widely adopted in preparation of starter cultures (Zhang et al, 2022). Boumaiza et al (2021) and Gao et al (2014) found that L. sakei as the starter culture could tremendously improve fatty acid distribution, reshape sensory properties and decline nitrite and malondialdehyde content in fermented sausages. Fundamentally, the LAB-deduced considerable changes of flavor and nutritional element derived in most case from its metabolic enzymes specificity and activity.…”

Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis

“…The manufacture of dry-fermented sausages differs substantially from one country to another and there are even differences between regions within the same country (Boumaiza et al, 2021). Currently, it is known that during the fermentation process the microbiota present in the meat plays a decisive role, where fermenting microorganisms participate in the microbiological stability of the fermented food, thus contributing to its organoleptic properties (Domínguez et al, 2016).…”