Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages Original Research Article

The survival of lactic acid bacteria, Micrococcaceae, and pathogens in dry fermented sausages produced with a mixture of 1·0% NaCl, 0·55% KCl and 0·74% CaCl2compared to a control product (2·6%NaCl) was studied. Hygienic quality was guaranteed in the modified products by an adequate process of desiccation and acidification. These products showed a higher acidification than the control during the entire ripening process.Lactobacillus and Micrococcaceae counts were not affected by the NaCl reduction. Enterobacteriaceae disappeared by the fifteenth day in both types of products. Escherichia coli, Staphylococcus aureus, Salmonella and sulfite-reducing clostridia counts in final products were acceptable in both types of products. These results indicated that the applied mixture of salts did not affect the development of the starter culture and guaranteed the hygienic quality of the products.