Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated. Counts of lactic acid bacteria and staphylococci were significantly higher in inoculated sausages than in control ones. Moreover, the acidifying...