Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

The aim of this study was to determine the potential spoilage agent in hot smoked dry sausages among lactic acid bacteria (LAB). A total of 87 Vysocina sausages obtained from eight producers in the Czech Republic were analysed. The number of LAB ranged from 2.00 to 7.88 log CFU/g. Weissella viridescens was found in 30 of the 42 samples positive for LAB (71.4%), in 23 cases (53.5%) as a monoculture of LAB. An analysis of the factory environment and raw materials (84 swab samples) for the presence of LAB was conducted in relation to three producers. The species W viridescens was found in just 2.4% of all swabs. As total of four samples designated for reworking contained LAB, with three sample being positive for the presence of W viridescens, we suggest that the reworking process leads to subsequent growth of thermoresistant strains causing spoilage of the sausages.