USE OF SELECTED STARTER CULTURES IN THE PRODUCTION OF TRADITIONAL ABRUZZO SALAMI

Traditional Abruzzo salami were produced following standard technology with or without the addition of selected starter cultures consisting of differ ent combinations and ratios of lactobacilli and micrococci. The strains of Lactobacillus sake, Micrococcus spp., M. varians, M. ro seus tested, originating from traditional Abruzzo dry fermented sausag es, were prepared as frozen concentrated cell suspensions. During ripe ning, the changes of the physico-chemical, chemical and microbiologica l parameters were evaluated. The addition of selected starter cultures gave final products with characteristics close to the traditional Abr uzto salami made by local artisans. The salami with lactobacilli/micro cocci in the ratio of 1:400 had better sensory and structural characte ristics. The addition of starter cultures consisting of a dominance of micrococci over lactobacilli is recommended in the production of trad itional Abruzzo salami.