Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Figure 1

Bacterial counts of (a) lactic acid bacteria; (b) Micrococcaceae; (c) yeasts and molds; (d) Enterobacteriaceae, throughout fermentation and ripening periods. Systems: ◆-◆: SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2); ■---■: C-1 (noninoculated control system simultaneously manufactured with SAS-1); ▲- -▲: SAS-2 (L. sakei 442 + S. xylosus C8); ●⋯●: C-2 (noninoculated control system simultaneously manufactured with SAS-2).

(a)

(b)

(c)

(d)