The use of the culture starter in the processing of the meat products is of a crucial importance in order to improve sensorial and preservation characteristics of the final product. The aim of this study was to establish the influence of different starter cultures made of Staphylococcus carnosus and a mix between Pediococcus acidilactici and Lactobacillus plantarum, on the sensorial characteristics and microbiota evolution of the home-made dry sausages, comparing with a control batch. Our results showed an improvement of safety and quality of the fermented meat products with started cultures and confirm other similar experimental studies.
