Microbial and chemical changes in 'Sobrasada' during ripening

'Sobrasada' is a raw-cured product typical of Mallorca (Balearic Islands). Throughout its ripening process the product, like other raw-cured sausages, undergoes a series of chemical and microbial changes which lead to the formation of its desirable final characteristics. In the 'sobrasada' studied, the breeds, feeding and casings used in the Balearic Islands were employed. The evolution of different groups of microorganisms was followed: mesophylic aerobic microorganisms, lactic acid bacteria, Enterobacteriaceae, yeasts and moulds, group D Streptococcus, proteolytic microorganisms and lipolytic microorganisms. It was found that the predominant flora, from the beginning to the end, was made up of lactic acid bacteria. Conversely, Enterobacteriaceae disappeared as ripening went on, and the rest of the microbial groups studied underwent little variation along the process. An important characteristics of the product is the fast fall of pH, from values near 6·0 to values around 5·3, in the first week.