Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysočina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LAB was conducted in relation to three producers. The species W. viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three samples being positive for the presence of W. viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages.