Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides

Blood sausage, a widely consumed traditional product, would benefit from an increased commercial life. It is therefore pertinent to investigate the type, the evolution, and the behaviour of the Lactic Acid Bacteria responsible for their spoilage. This study aims to clarify the role played by Weissella viridescens and Leuconostoc mesenteroides, identified as their principal spoilage agents in vacuum-packaged morcilla de Burgos, through the study of microbiological, sensory, and volatile profile changes, following inoculation of the morcilla, both jointly and separately, with the two species. L. mesenteroides grew more rapidly and influenced the drop in pH, milky exudates and the sour smell, whereas W. viridescens influenced vacuum loss. With respect to volatile profiles, L. mesenteroides samples were richer in aldehydes (hexanal) and acids (acetic), on the contrary W. viridescens samples showed greater amounts of alcohols (ethanol) and ketones (acetoin and diacetyl). Both species inoculated together increased particular signs of morcilla spoilage.