Spontaneous acidification of fermented sausages is no guarantee for bacterial contribution to the flavour profile

摘要

The effect of spontaneous acidification of fermented sausages on the meat microbiota and its metabolite production was investigated in two sausage types (Belgian-style salami and Boulogne). The sausages were prepared without added lactic acid bacteria (LAB) but a Staphylococcus carnosus starter culture was used for colour formation. On the raw materials, a large species diversity was found for the coagulase-negative staphylococci, a group of bacteria that has the potential to contribute to enhanced flavour and colour properties. Nevertheless, this diversity was suppressed during fermentation by the added S. carnosus culture. With respect to the LAB, a restricted species diversity was found on the raw materials but during fermentation Lactobacillus sakei was by far the most dominant species. Despite a certain degree of species diversity at the onset of fermentation, spontaneous acidification led to dominance of this restricted microbiota, which did not result in a pronounced production of bacterial metabolites.