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Molds as Protective Cultures for Raw Dry Sausages

Joginder Singh Berwal1, Dinchev Dincho1

  • 1Institute of Meat Industry, 65, Cherni Vrah Blvd., 1407 - Sofia, Bulgaria.

Journal of Food Protection
|May 30, 2019
PubMed

Insights

Protective mold cultures, Penicillium camemberti (T11, T19) and Penicillium nalgiovensis (N1), prevented spoilage in dry sausages. These molds also enhanced the sausages' flavor and texture, outperforming potassium sorbate (KS).

Area of Science:

  • Food Microbiology
  • Food Science
  • Mycology

Background:

  • Raw dry sausages are susceptible to spoilage by undesirable molds from natural microflora.
  • These molds can produce mycotoxins and cause various defects, impacting safety and quality.
  • Traditional preservatives like potassium sorbate (KS) have limited efficacy.

Purpose of the Study:

  • To evaluate the efficacy of specific mold strains as protective cultures for raw dry sausages.
  • To compare the performance of selected Penicillium strains against a chemical preservative (potassium sorbate).
  • To assess the impact of protective cultures on the organoleptic properties of dry sausages.

Main Methods:

  • Inoculation of raw dry sausages with Penicillium camemberti strains (T11, T19) and Penicillium nalgiovensis strain (N1).
  • Assessment of mold growth inhibition and comparison with sausages treated with potassium sorbate (KS).
  • Sensory evaluation of organoleptic qualities (e.g., taste, aroma, texture) of treated sausages.

Main Results:

  • Protective cultures T11, T19, and N1 completely inhibited the growth of undesirable molds.
  • Potassium sorbate (KS) showed only a short-lived effect against mold contamination.
  • The use of selected Penicillium strains significantly improved the organoleptic qualities of the raw dry sausages.

Conclusions:

  • Specific strains of Penicillium camemberti and Penicillium nalgiovensis are effective protective cultures for raw dry sausages.
  • These mold cultures offer a superior alternative to potassium sorbate for preventing spoilage and enhancing quality.
  • Application of these protective cultures contributes to safer and more palatable dry sausage production.
Keywords:
Moldsdry sausagesmycoflora

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