Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

The effect of selected starter cultures (Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus acidophilus CECT903) on some quality, safety and sensorial characteristics of Dacia sausage, a Romanian traditional variety, was investigated. Physico-chemical parameters, microbial counts and biogenic amines during manufacture as well as the sensorial characteristics of the final products were determined both in control and in inoculated sausages. e of starter cultures significantly (P <0.05) increased he counts of LAB and Micrococcaceae + Staphylococcaceae, and provoked an earlier drop of the pH values and the fall, even the disappearance, of the Enterobacteriaceae. The inoculated batches showed significantly (P < 0.05) lower contents of tyramine, putrescine and cadaverine and of total biogenic amines, and they received higher scores for overall acceptability when they were sensory analyzed. s obtained in this work indicated that starter culture consisting of L. sakei CECT5764 + S. equorum SA25 + L. acidophilus CECT903 was the best culture for this type of sausage.