Effect of selected starter cultures on microbial dynamics, lipid profile, volatile aroma compounds and sensory properties in buffalo meat salami

Mediterranean buffalo meat is a nutrient-rich, low-fat resource with high protein and favorable lipid profiles. Its use in fermented products, like buffalo salami, remains still limited, despite its economic and cultural importance in regional livestock systems. This study evaluated the impact of four treatments on microbiological succession, lipid composition, volatile compounds, and sensory properties of buffalo salami. The treatments were: not inoculated control (CTR), commercial starter culture (S1), commercial starters combined with Lacticaseibacillus rhamnosus E26 and Lactiplantibacillus plantarum M5.1 strains (S2), and a combination of L. rhamnosus E26 and L. plantarum M5.1 strains (S3). Results showed that all treatments did not alter nutritional composition but significantly enhanced lipid quality. S2 and S3 samples reduced cholesterol levels compared to the inoculated control and increased polyunsaturated fatty acids. Atherogenic and thrombogenic indices were lower S1 samples, suggesting a potentially more favorable lipid profile from a nutritional perspective. Microbiological analyses confirmed the absence of Salmonella spp. and Listeria monocytogenes, a drastic reduction of staphylococci, after 40 days of ripening, and a quite stable level of lactic acid bacteria. Volatile profiles revealed modulation of acids, aldehydes, ketones, and terpenes, consistent with sensory outcomes, with S2 and S3 samples having the highest acceptability, improved aroma and texture. Collectively, targeted use of L. plantarum and L. rhamnosus strains, as starter cultures, improved microbiological safety, influenced lipid-related nutritional parameters, and improved sensory characteristics, highlighting their potential for the development of high-value buffalo salami. These findings underscore the strategic role of lactic acid bacteria in optimizing functional and organoleptic properties of fermented meat products.