High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

“…However, the condition applied (mainly NaCl addition) inhibited, as expected, their growth, especially in the sample containing the commercial started RAP. On the other side, it is well known that Brochothrix thermosphacta , a facultatively anaerobic bacteria belonging to Listeriaceae , is a typical spoiler of meat product, also due to its psychotropic aptitude, including dry fermented sausages ( Li et al, 2021 ; Xu et al, 2022 ; Dučić et al, 2023 ). A similar composition of microbial population in meat batter was described by Juárez-Castelán et al (2019) and Quijada et al (2018) .…”