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Europa Press echoes the results of the project BIOPROMEDFOOD, developed by DOMCA in collaboration with other partners from Mediterranean countries in which DOMCA has used traditional Andalusian sausages to improve quality and food safety.

Traditional sausages represent a very important part of Spain's culinary culture. These include such genuine products of our gastronomy as salchichón and chorizo. They are usually made using ferments, a type of bacteria that are responsible for their characteristic flavours and smells. However, in most cases the meat industry uses commercial ferments that usually come from Central European countries and that have been isolated from foods with very different characteristics to Spanish sausages. As a result, they do not adapt correctly to the manufacturing processes and, as a consequence, certain sensory attributes are lost.

In view of this fact, a group of scientists has decided to work on the isolation of bacteria from traditional slaughter sausage products from different parts of Andalusia (Alpujarra, Sierra de Cádiz, Seville, etc.) that can be used as future ferments, helping to maintain the characteristic aroma and flavour of traditional sausages.

This research has been carried out within the framework of the international BioProMedFood project (PRIMA-CDTI call) in which different companies and universities from Spain, Italy, Croatia, Slovenia and Turkey have participated. On the Spanish side, the University of Granada and the company DOMCA (Alhendín) have been responsible for identifying the new bacteria with unique properties and whose properties have been published in two scientific articles in international journals.

“We have genomically characterised bacteria obtained from sausages such as salchichones and chorizos with very interesting properties, as they produce substances capable of destroying Listeria, one of the most dangerous bacteria that most concern the Spanish food sector.”Alberto Baños, PhD in Microbiology and coordinator of the project in Spain, reports.

The bacteria that these scientists have identified belong to the group of lactic acid bacteria, which are present in sausages and are considered safe and are characterised by producing a wide variety of unique flavours and aromas. In fact, in one of their recent publications in Current Research in Food Science have shown that these strains produce aromatic compounds that make sausages more attractive to the consumer.

“the use of these bacteria will allow us to recover the flavours of a lifetime, while at the same time providing us with added safety, as they are capable of controlling micro-organisms that are harmful to health.”adds Dr. Baños.

In addition, these Spanish researchers have collaborated with Italian scientists from the University of Bologna who specialise in food safety to evaluate the benefits of these bacteria in the production of sausages such as salami and salami.

“We have tested the new bacteria in large-scale sausage production and the results have been excellent, as we have also shown that they reduce the presence of biogenic amines.”David García-López, one of the researchers of the project and signatory of the scientific articles, informs our editorial staff.

Biogenic amines, such as histamine, are substances that are produced in certain foods and which in high concentrations can cause intoxication and allergic reactions. Histamine is mainly produced in fish products and fermented foods such as sausages, cheese and wine, among others, so the results of this research can be applied to other sectors.

“Not only do these Andalusian strains destroy Listeria, but they also significantly lower histamine levels, making food safer for the consumer.”adds David García-López.

All in all, this discovery represents an important breakthrough for the Spanish food sector by offering the industry new genuine and native ferments that would not only help preserve culinary traditions but also improve food safety.

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Biopromedfood Project

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For more information about the project visit the website: Biopromedfood: Bioprotective crops and bioactive extracts (domca.com)

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