The research aimed to study the contrast between three commercial starter
cultures used in the manufacturing of fermented meat and different
concentrations of nitrite, salt, lactic acid and black pepper all alone on the
impact of inhibition of the
microbial growth. The first starter culture contained
a mixture of Staphylococcus carnosus and Staphylococcus vitulinus, and the
second one contained Lactococcus lactis and Lactobacillus sakei while the third
one contained Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus
and Staphylococcus xylosus. Four concentrations of each additive were
individually prepared and the inhibition activity on the microbial growth was
estimated by comparing the total microbial counts with and without the
addition of the same additive. Analysis of variance and least significant
difference (LSD) test at P<0.05 showed that the lactic acid was the most
influential on the microbial growth of starter cultures, and significant
differences were also detected between the used concentrations of lactic acid,
while no significant effect was observed when 100 ppm of nitrite, 1-3% of salt
and 0.1-0.4% for black pepper were used. Consequently, the previously
mentioned concentrations could be applied in the manufacturing of fermented
meats.