Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna

The aim of this work was to produce good-quality salsiccia sotto sugna salami which pose no health risk to consumers. A mixture of L. sakei and Kocuria varians, isolated from artisanal salami of Basilicata region, was added in the manufacture of salami from two different producers. The effects of the temperature and R.H. conditions were evaluated on the quality of the final products. The starter cultures influenced the growth of spoilage microorganism and reduced biogenic amine content. The ripening according to the traditional processes resulted more efficient on the organoleptic quality of salami than that performed according to industrial techniques.