Conclusion

It is of course schematic to consider only two types of dry fermented sausages because there are as many sausage types as there are countries or regions. But considering these two categories makes it possible to establish some specific characteristics. In northern products, rapid acidification by lactic acid bacteria to a final pH below 5 as well as smoking ensure safety, improve shelf life, and contribute largely to the sensory quality. In southern products, acidification reaches a final pH above 5 and safety and shelf life are mainly ensured by drying and lowered water activity. Under these conditions, development of coccal gram-positive bacteria can be favored and these contribute to the sensory quality of these products.

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