{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T02:00:10Z","timestamp":1777600810279,"version":"3.51.4"},"reference-count":59,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,24]],"date-time":"2022-01-24T00:00:00Z","timestamp":1642982400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia (FCT)\/MCTES and co-funded through the European Re-gional Development Fund (ERDF),","award":["PDR2020-1.0.1-FEADER-031373 and PDR2020-1.0.1-FEADER-031359"],"award-info":[{"award-number":["PDR2020-1.0.1-FEADER-031373 and PDR2020-1.0.1-FEADER-031359"]}]},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development (financed by national funds through FCT))","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal (financed by national funds through FCT))","award":["UIDP\/00276\/2020"],"award-info":[{"award-number":["UIDP\/00276\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu\/g for bacteria and 106 cfu\/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety.<\/jats:p>","DOI":"10.3390\/fermentation8020049","type":"journal-article","created":{"date-parts":[[2022,1,25]],"date-time":"2022-01-25T20:38:58Z","timestamp":1643143138000},"page":"49","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9075-9568","authenticated-orcid":false,"given":"Igor","family":"Dias","sequence":"first","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"CIEQV\u2014Life Quality Research Centre, Avenida Dr. M\u00e1rio Soares n\u25e6 110, 2040-413 Rio Maior, Portugal"},{"name":"ESAS, UIIPS\u2014Instituto Polit\u00e9cnico de Santar\u00e9m, Quinta do Galinheiro, S. Pedro, 1001-904 Santar\u00e9m, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-5592","authenticated-orcid":false,"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3288-0869","authenticated-orcid":false,"given":"Maria Eduarda","family":"Potes","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Medicina Veterin\u00e1ria, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7442-6456","authenticated-orcid":false,"given":"Ana Cristina","family":"Agulheiro-Santos","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0173-5212","authenticated-orcid":false,"given":"Sara","family":"Ricardo-Rodrigues","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8388-0511","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Fraqueza","sequence":"additional","affiliation":[{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Avenida da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2491-0669","authenticated-orcid":false,"given":"Margarida","family":"Oliveira","sequence":"additional","affiliation":[{"name":"CIEQV\u2014Life Quality Research Centre, Avenida Dr. M\u00e1rio Soares n\u25e6 110, 2040-413 Rio Maior, Portugal"},{"name":"ESAS, UIIPS\u2014Instituto Polit\u00e9cnico de Santar\u00e9m, Quinta do Galinheiro, S. Pedro, 1001-904 Santar\u00e9m, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: Microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. 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