Effect of lactic acid bacteria cultures in the microbiological quality of fermented salami

摘要

This research evaluates the effect of applying lactic acid bacteria (LAB) in meat fermentedsausage type salami. Experimental design was used 2K and two levels of interaction. Batcheswere prepared using different formulation (pork and beef), with Pediococcus acidilactici (Pa) orLactobacillus plantarum (Lp) as starter cultures and a control without inoculum and fermentedat relative humidities (RH) of 70 or 90% for 10 days. Counts were made of total aerobicbacteria, total coliforms and fecal coliforms to Salamis, at baseline and on day 1, 3, 5 and 10.Statistical analysis was performed with the Statistica program. The results of fecal coliform inthe beef-pig salami showed a significant difference of p = 0.03891 in uninoculated sausages, forthose inoculated with Lp with a decrease of 3.3 CFU / g at day 10. In the beef-pig salami withstarter, values were aerobic plate counts (p = 0.00024) and total coliforms (p = 0.03481) at day10, where the non-inoculated salamis were 4.5 CFU / g over and aerobic plate counts 3 UFC / gmore total coliforms on day zero, which on day 10, demonstrating the microbiological control ofthe LAB. The count of total coliforms in frozen beef salamis, was p = 0.017965 and p =0.001893 at day 10. Comparing salamis inoculated with Pa, the non-inoculated, highlysignificant values were aerobic bacteria and total coliforms p = 0.024992 p = 0.000002,respectively, in the frozen meat salamis, with higher values of aerobic plate counts 0.7 CFU/ gand coliforms total 0.5 CFU / g in salami made with fresh meat in processed frozen meat. Whenfermented salamis during ten days at HR = 90%, aerobic bacteria value was 0.9 CFU / g in lessthan was fermented at 70%.