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

Figure 2

Physicochemical parameters determined during dry sausages fermentation and ripening periods. (a) pH values; (b) humidity (%); (c) (%). 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)