Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

The survival of lactic acid bacteria, Micrococcaceae, and pathogens in dry fermented sausages produced with a mixture of 1.0% NaCl, 0.55% KCl and 0.74 % CaCl2 compared to a control product (2.6%NaCl was studied. Hygienic quali ty was guaranteed in the modified products by an adequate process of desicc ation and acidification. These products showed a higher acidification than the control during the entire ripening process. Lactobacillus and Micrococc aceae counts were not affected by the NaCl reduction. Enterobacteriaceae di sappeared by the fifteenth day in both types of products. Escherichia coli, Staphylococcus aureus, Salmonella and sulfite-reducing clostridia counts i n final products were acceptable in both types of products. These results i ndicated that the applied mixture of salts did not affect the development o f the starter culture and guaranteed the hygienic quality of the products. (C) 2001 Academic Press.