Investigating the effect of commercial starter cultures on the physicochemical and microbiological properties of Merguez, an artisanal Moroccan sausage

Aims: This study aims to examine the effect of commercial starter cultures on traditional Merguez sausages proprieties throughout the fermentation and ripening process, aiming to produce safe and high -quality products. Methodology and results: Three batches of sausages were produced, including a control batch with spontaneous fermentation (CO), a batch with Staphylococcus xylosus + Pediococcus acidilactici (SP) and a batch with Lactobacillus sakei + Staphylococcus carnosus (LS). The microbiological counts, physicochemical characteristics and chemical composition of Merguez were determined during the fermentation and ripening period. During the 18 -day processing period, the microbial counts revealed a significant reduction (p<0.05) in Enterobacteriaceae counts, approximately 2 log CFU/g, in sausages inoculated with LS. Conversely, the control and SP batches exhibited comparatively higher counts. The physicochemical properties of the sausages were not significantly (p>0.05) impacted by starter cultures, except for lower pH values observed in the LS batch. SP batches showed a significant difference (p<0.05) in fat and protein content compared to LS and CO batches. Moreover, LS batches showed fat content significantly (p<0.05) different from CO and SP. Conclusion, significance and impact of study: The use of starter cultures had distinct impacts on fermented Merguez sausages' safety, sensory properties and nutritional profile. The LS culture notably improved safety and sensory properties, while the SP culture increased fat content. These findings highlight the potential of using specific starter cultures to tailor Merguez sausages' safety and nutritional profile, thereby boosting their market potential.