Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

• Main Authors: Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria J. Fraqueza, Margarida Oliveira, Miguel Elias
• Format: Article
• Language: English
• Published: MDPI AG 2021-07-01
• Series: International Journal of Environmental Research and Public Health
• Subjects: dry-cured sausages; starter cultures; staphylococci; lactic acid bacteria; food safety; biogenic amines
• Online Access: https://www.mdpi.com/1660-4601/18/13/7100
• ISSN: 1661-7827; 1660-4601

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (a_W), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely <i>Staphylococcus equorum</i> S2M7 and <i>Lactobacillus sakei</i> CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 10⁶ cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of a_W values (0.845 to 0.823). The treatment with <i>L. sakei</i> as well as the co-inoculation of <i>L. sakei</i> with <i>S. equorum</i> effectively reduced the <i>L. monocytogenes</i> counts to undetectable levels. Sausages co-inoculated with <i>S. equorum</i> S2M7/<i>L. sakei</i> CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.