Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp

The aim of this study was to produce Italian-type salami from ostrich meat using different combinations of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp., and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (GdL). Meat inoculated with starter cultures was fermented for four days (20-22 °C, 97-99% RH) and ripened for a further 11 days (16-18 °C, 40-60% RH). Cell counts of lactic acid bacteria and micrococci, and changes in pH were determined daily during fermentation. According to texture and sensory evaluation, the best salami was produced by a starter culture containing L. curvatus DF 38 and Micrococcus sp. MC 50.