Indigenous microbiota as innovation tool for artisanal dry sausage production

Abstract

The need for innovation in the artisanal production of dry fermented sausages -leveraging rather than discarding tradition- is covered in this review, together with some practical strategies available to achieve it. Emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. Strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. This review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures. The purpose of this work is to review recent research about different strategies to improve safety and quality in the manufacture of regional dry fermented sausages. Additional support strategies have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into local traditional dry sausage production.