Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.

The combined effect of starter culture, nitrites, and nitrates has been studied in low-acidity salamis, typical products of northern Italy. Nine batches have been prepared, combining three different inoculations of starter cultures (control, Lactobacillus plantarum , and Lactobacillus plantarum together with Kocuria varians ) with three different preservatives (control, sodium nitrate, and sodium nitrite). All of the batches showed a good fermentation process with a proper pH decrease, which was quicker in batches inoculated with L.