Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics. Six fuet batches were manufactured, including formulations without and with the addition of nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 to 12 °C, and a partial replacement of NaCl by KCl, processed at 12 °C. Fermentation was performed spontaneously or by a starter culture. Physicochemical characterisation and culture-dependent and independent bacterial analyses were performed at day 0, 4 and 12, at the end of ripening (aw < 0.90) and after storage. Temperature was the most important factor determining the change in pH, aw and lactic acid bacteria levels while the presence of a starter culture promoted a pH decrease. Metataxonomic analysis showed that low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages submitted to a mild temperature containing a starter culture and nitrifying salts showed less bacterial diversity. Liver auto-hydrolysate added putative probiotic species to the product. This study provides valuable information to manufacturers who want to innovate safely.
663/664 - Food and nutrition. Enology. Oils. Fat
Is part of
Ferrer-Bustins, Núria, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid, and Anna Jofré. 2023. "Dynamics Of Microbial Communities In Nitrite-Free And Nutritionally Improved Dry Fermented Sausages". Fermentation 9 (4): 403. doi:10.3390/fermentation9040403.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS 
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