This study evaluated the effect of a novel formulation for starter culture associated with specific ripening conditions (NoNit™ technology) vs. a commercial» starter on the fate of selected pathogens and hygiene indicators during the fermentation and ripening of experimentally spiked salame nostrano (Italian dry sausage). Selected strains of Staphylococcus aureus 27R, Escherichia coli CSH26 K 12, Listeria innocua ATCC 33090 and Salmonella Derby 27 were inoculated into salami batter and challenged with two formulations of starter cultures (a commercial formulation and the NoNit™ formulation, consisting of Lactococcus lactis ssp. lactis, strain 340; L. lactis ssp. lactis, strain 16; Lactobacillus casei ssp. casei, strain 208 and Enterococcus faecium strain 614) with ripening at a low temperature.

The proposed technology (NoNit™) performed better than the commercial formulation and limited the growth of spiked Escherichia coli, Staphylococcus aureus (including the production of enterotoxin), Salmonella Derby and Listeria innocua, yet maintained the basic product appearance and texture.

这项研究评估了与特定成熟条件（NoNit™技术）和商用»发酵剂相关的用于发酵剂的新型配方对实验加标的萨拉曼诺斯达诺氏菌（意大利干法）的发酵和成熟过程中选定病原体和卫生指标的命运的影响。香肠）。将选定的金黄色葡萄球菌27R，大肠杆菌CSH26 K 12，无病李斯特菌ATCC 33090和沙门氏菌德比27菌株接种到意大利香肠中，并用两种发酵剂配方（商业配方和由乳酸乳球菌组成的NoNit™配方）攻击。球菌菌株340;乳酸乳球菌ssp。乳酸菌，菌株16; 干酪乳杆菌ssp。酪蛋白，菌株208和粪肠球菌菌株614）在低温下成熟。

提议的技术（NoNit™）的性能优于商业配方，并限制了加标大肠杆菌，金黄色葡萄球菌（包括肠毒素的产生），沙门氏菌德比和无毒李斯特菌的生长，但仍保持了基本的产品外观和质地。