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For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

The present study was conducted to compare the antibacterial activity of oven‐dried and freeze‐dried Allium sativum along with its spray‐dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase‐positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite‐reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven‐drying and freeze‐drying has been verified by HPLC‐MS2, freeze‐dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven‐drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl‐1‐propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora‐inhibiting effect of freeze‐dried fresh garlic and the spray‐dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4–8°C., The microflora‐inhibiting effect of freeze‐dried fresh garlic and the spray‐dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in meat preservation, at 4–8°C.

A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the generaLactococcus, Pediococcus, Lactobacillus, Weissella,andEnterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria ofStenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borneStaphylococcus aureus,andListeria monocytogeneswas recorded. Antifungal activity evaluation showed thatBotrytis cinereawas the most inhibited fungus followed byPenicillium expansum, Verticillium dahliae,andAspergillus niger. Most of the active strains belonged to the generaEnterococcusandWeissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.