Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

The aim of the study was to determine how two different ripening processes affected the development of lactic acid bacteria (LAB) plus Staphylococcus autochthonous starter cultures, and the physico-chemical and sensory characteristics of the Iberian dry-fermented sausages (Salchichón). Each of two strains of Pediococcus acidilactici (MS198 and MS200) and one of Staphylococcus vitulus (RS34) were associated to prepare two starter cultures: P198S34 and P200S34. Then salchichón was prepared following two different manufacturing procedures. Both starter cultures were able to compete well and colonize the sausages, although P200S34 was better adapted to process 1 ripening conditions. There were evident differences shown by the texture analysis, with the control batches being tougher. Also, the highest biogenic amine levels were found in control batches. While the use of these starter cultures does not produce a negative effect on the sensory characteristics of these traditional fermented sausages, it can improve their homogeneity and healthiness but an appropriate combination of strains should be chosen for each process.