Investigating the effect of commercial starter cultures on the physicochemical and microbiological properties of Merguez, an artisanal Moroccan sausage

Abstract

Aims: This study aims to examine the effect of commercial starter cultures on traditional Merguez sausages proprieties throughout the fermentation and ripening process, aiming to produce safe and high-quality products. Methodology and results: Three batches of sausages were produced, including a control batch with spontaneous fermentation (CO), a batch with Staphylococcus xylosus + Pediococcus acidilactici (SP) and a batch with Lactobacillus sakei + Staphylococcus carnosus (LS). The microbiological counts, physicochemical characteristics and chemical composition of Merguez were determined during the fermentation and ripening period. During the 18-day processing period, the microbial counts revealed a significant reduction (p<0.05) in Enterobacteriaceae counts, approximately 2 log CFU/g, in sausages inoculated with LS. Conversely, the control and SP batches exhibited comparatively higher counts. The physicochemical properties of the sausages were not significantly (p>0.05) impacted by starter cultures, except for lower pH values observed in the LS batch. SP batches showed a significant difference (p<0.05) in fat and protein content compared to LS and CO batches. Moreover, LS batches showed fat content significantly (p<0.05) different from CO and SP.