Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures

Abstract

The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development of particular organoleptic characteristics that differentiate each sausage according to its origin allowing the acquisition of distinctions which confer greater added value to the product. However, this native microbiota may also contain species capable of producing defects or mycotoxins. This work consisted in the determination of the indigenous mycobiota of artisanal sausages and in the assessment of its technological and toxicological properties and the production of viable conidia by Solid State Fermentation (SSF) to determine the potential development of native starter cultures. Only species of Penicillium were found and P. brevicompactum, P. rubens and P. chrysogenum were predominant. Most of the isolates did not show toxicity on Artemia salina, all of them exhibited proteolytic and lipolytic activity, and the predominant species produced a good yield of viable conidia. These results show the feasibility to develop starter cultures including indigenous strains that, besides ensuring the product safety and enabling the standardization of the manufacturing processes, will maintain the final and typical organoleptic properties of the product.