Introduction
The production process of fermented sausages is conducted at
relatively high temperatures, which vary with sausage types
roughly between 20 C and 40 C, and involves two distinct stages.
During the first 2e3 days, the fermentation takes place, which is
associated with production of lactic acid (pH drop) by fastmultiplying,
microaerophilic lactic acid bacteria (LAB) “replacing”
the initial aerobic, psychrotrophic meat microbiota. Subsequently,
the maturation, commonly including drying, takes place for time
periods varying with sausage type (whether spreadable, semidry or
dry) between a few days to a few weeks.