The effect of the selected strain Lactobacillus sakei subsp sakei BK18 used as starter culture on physicochemical and microbial characteristics of dry- fermented sausages

Abstract

In Algeria, the sausages are rarely consumed fermented or smoked mostly cured and cooked. Moreover, Lactic acid bacteria (LAB) strain Lb. sakei subsp sakei BK18 were selected by phenotypical-genotypical studies of LAB from Algerian Kaddid for their safety criteria, appropriate technological characteristics and probiotic activity. This study in situ revolves around to formulate a recipes of dry-fermented sausages like Italian Salami by the using of selected strain Lb. sakei subsp sakei BK18 as starter culture and the available row materials basically low-cost red-meat cuts and fat of Lamb mixed with Turkish meat and salt and spices. After the manufacturing of dry-fermented under controlled conditions, the monitoring of physicochemical and microbial of changes during the repining was investigated comparing to a negative control without starter. The results of the physicochemical analyses showed that inoculated sausages had lower pH values compared to control sausages. That's where the pH was on the 14th day 5,71 in control batch and 5,64 in started batch. The loss of moisture water activity and water content during the ripening of sausages was not affected by the use of starters. While the results of the microbiological analysis showed that the addition of starter cultures had a significant effect on microbiological characteristics. the Coagulase negative cocci (CNC) counts were the most dominant bacteria, with higher counts in control batches than started batches, except on 3rd ripening day. However, there is no difference in the number of yeasts and molds between the two batches. Otherwise, the starter culture had a bearing on reduction of the number of Coliforms, suggesting the effect of acidic activity of the starter BK18 on the hygienic quality of fermented sausages by reducing counts of Enterobacteriaceae and Clostridia