Abstract
We have monitored the physical and biochemical modifications which have taken place during the ripening of the home-made sausages with and without starter cultures. Baktoferment 61 (Staphylococcus carnosus) and Biobak Sal Plus (Lactobacillus plantarum and Pediococcus acidilactici) starter cultures have intensified the conversion of glucides to lactic acid, have reduced the value of the pH and increased the acidity and have sped up drying and forming of colours and textures processes. Also, the utilized starter cultures have led to a more intense proteolytic activity, the increase of the free amino acid and non-protein nitrogen content being higher than those of the sample with normal ripening. The rate of producing free amino acids was lower than that of the non-protein nitrogen but higher than that of forming the ammonia by oxidative deamination of some free amino acids. The presence of meat bacterial starter cultures selected, guarantees lower values of pH and the water’s activity (aw), and furthermore safety products.