The effect of nitrite and starter culture on microbiological quality of “chorizo”—a Spanish dry cured sausage

The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of “chorizo”, a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the “chorizo” have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product.