Impact of Pre‐Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry‐Fermented “Salchichón” Sausage with Different Ripening Processes

  The purpose of this study was to investigate the impact on flavor quality of 2 autochthonous starter cultures in the manufacture of Iberian dry‐fermented “sálchichón.” A total of 2 strains of Pediococcus acidilactici (MS200 and MS198) were combined individually with a strain of Staphylococcus vitulus (RS34) to obtain 2 starter cultures: P200S34 and P198S34. The ability of both starter cultures to implant during 2 different manufacturing procedures of “salchichón” was evaluated by 16S rRNA gene sequence analysis. Changes due to starter culture inoculations on volatile compounds were determined by gas chromatography/mass spectrometry, and the impact on flavor quality evaluated by sensorial analysis. The implantation of starter cultures was adequate and did not significantly modify the flavor of the traditional Iberian dry‐fermented “salchichón,” while modulating the volatile compound profile with respect to that found in sausages with wild microbial populations. The influence of the starter cultures studied was more evident in the shorter sausage processing time. P198S34 was related with the increase in some volatile compounds deriving from lipid degradation. P200S34 contributed to the formation of several volatile compounds arising from lipid degradation, amino acid catabolism, and microbial esterase activity. Practical Application:  P200S34 and P198S34 are autochthonous starter cultures for specific use in the processing of Iberian dry‐fermented sausages. The application of these starters allows obtaining Iberian dry‐fermented sausages with sensorial characteristics standardized. It is greatly interesting for processing and marketing industry of these high‐quality meat products.