LACTIC-ACID BACTERIA SELECTION FOR BETTER QUALITY SALAMI

The selection of lactic acid bacteria suitable for salami fermentation cannot be based solely on traits such as competitivity and fermentati on vigour. The role that these bacteria play in final product quality should also be taken into due account. To this end we compared salami produced with different strains of lactic acid bacteria. we observed t heir activity and their effects during the curing process. At the end of the curing process the salami were subjected to sensorial analysis. The results confirmed our thesis that the use of suitable starters ca uses rapid lowering of the pH and an equally rapid growth of the added lactic acid bacteria. our results highlighted the fact that the diffe rences found can be attributed to the action of different bacteria cul tures. Sensorial analysis highlighted quality difference between inocu lated and non inoculated products and between products inoculated with different cultures. The differences noted were essentially in taste a nd did not negatively affect the overall validity of the salami. The q uality verdict, however, for all the salami was positive.