Characterization and Technological Features of Autochthonous Coagulase‐Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages
Abstract
enThe manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase‐negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate‐reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages.
Practical Application
ptDry fermented sausages’ manufacture represents an important segment of the meat industry, especially in Mediterranean countries. Their production, usually occurring in small shops, is based on a spontaneous fermentation by the autochthonous microbiota from raw materials or from environment contamination. The selection of autochthonous starters based on the assessment of their technological properties and susceptibility to antibiotics is of major importance. Safe starters are needed in the meat industry to assure the production of safer meat products while maintaining their particular organoleptic characteristics and subsequent consumers’ acceptance.
