# Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
## 1 Introduction  
Traditional dry-cured fermented sausages, such as \"salchichon\", are highly appreciated in the Southern European countries because of their sensory characteristics. Some of these attributes are linked to the activity of the microbial population, mainly lactic acid bacteria (LAB), gram positive catalase positive cocci (GCC+), yeasts, and molds [1, 2, 3]. However, other microorganisms with interest from a food safety point of view could grow during the production of dry-cured fermented sausages. One of the main safety issues consists of the uncontrolled growth of toxigenic molds on the product surface, with the consequent hazard associated with the mycotoxin presence. The most frequent mycotoxin reported on dry-cured meat products is the ochratoxin A (OTA), but aflat, citrinin, and cyclopiazonic acid have also been found in these foods [4, 5, 6, 7]. Therefore, the dry-cured fermented sausage manufacturers need to implement preventive measures for reducing the presence of the previously mentioned mycotoxins. Several physical and chemical methods, with varying effectiveness, have been proposedfor this purpose, but they may interfere with the appropriate ripening of these dry-cured meat products [8]. Moreover, consumers are increasingly demanding natural and additive-free products, which is considered a \"decisive buying incentive\" due to the common association of this term with healthier food [9]. This trend has involved searching for new alternative measures of natural origin to counteract mycotoxin production, such as biocontrol strategies. These preventive methods are based on the use of spices [10; 11], or the inoculation of protective cultures, like _Enterococcus faecium_, _Debaryomyces hansenii_, and _Penicillium chrysogenum_ CECT 20922 (producer of the antifungal protein PgAFP) [12; 13]. These microorganisms and the protein PgAFP have shown their ability for implantation and their effectiveness against toxigenic molds in dry-cured fermented sausages. _E. faecium_ isolated from Iberian dry-cured fermented sausages has demonstrated its antifungal impact on _P. nordicum_, reducing its OTA production [12]. The antagonistic effect of _D. hansenii_ on _Aspergillus parasiticus_ and _P. nordicum_ has been reported, with a significant reduction of mycotoxins in dry-cured meat products [13; 14]. Other studies have shown that _P. chrysogenum_, as well as its antifungal protein PgAFP, affected different toxigenic molds, including _Penicillium grisefolvum_ and _Aspergillus flavus_, on dry-cured fermented sausages [15; 16]. However, the presence of protective cultures could interfere with the beneficial microbial population and, consequently, cause undesirable changes in the technological and sensorial characteristics of dry-cured fermented sausages. To the best of our knowledge, this topic has not been studied yet, despite the fact that the physico-chemical, textural, and sensorial characteristics of foods are crucial aspects for consumer acceptance [17; 18]. As stated above, some typical characteristics of dry-cured fermented sausages are related to the native population, or the starter cultures added to provide a standardized flavor [19]. The action of LAB is essential to decrease the pH of the product, producing lactic acid by fermentation and, consequently, limiting the development of pathogenic and spoilage microorganisms [20]. In addition, some of the LAB suggested as starter cultures have shown a probiotic effect, providing a benefit to human health [21]. The group of GCC+ contributes to the development of the appropriate color and flavor [20]. Yeasts and molds make a huge contribution to the peculiar flavor that characterizes dry-cured meat products [1; 2; 22]. Therefore, before using microorganisms for controlling toxigenic molds in dry-cured fermented sausages, it is necessary to assess their effects on both the usual microbial population, and the sensory characteristics of such products.