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Meat Sci. 1991;30(1):41-8. doi: 10.1016/0309-1740(91)90033-M.

Growth characteristics of meat starter cultures.

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1
Food Research Institute, Department of Agriculture and Rural Affairs, Sneydes Road, Werribee, Victoria 3030, Australia.

Abstract

The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus carnosus were characterised with respect to growth and acid production determined at constant pH (4·7, 5·5 and 6·3). L. plantarum and P. pentosaceus showed similar characteristics over the pH range studied while S. carnosus was sensitive to lower pH. Also, P. pentosaceus showed greater psychrotrophic growth without pH control than L. plantarum or S. carnosus. Salami made with P. pentosaceus maintained higher viable numbers in the product over 8 days than did L. plantarum. Growth of S. carnosus in salami could not be detected in the presence of the more pH-tolerant organisms. The growth of L. plantarum and P. pentosaceus did not prevent the development of high levels of non-starter flora, a factor that can be important in determining salami quality. However, the more psychrotrophic P. pentosaceus ensured a greater dominance of starter over non-starter flora.

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