Morocco's gastronomic heritage includes a diverse array of traditional foods, notably, fermented sausages prepared from goat meat sourced from the argan-growing regions. These products are emblematic of local culture and contribute significantly to rural livelihoods. However, their artisanal production under non-standardized hygienic conditions increases the risk of contamination by foodborne pathogens, including Staphylococcus aureus.

This study aimed to enhance the microbiological safety of artisanal merguez-type goat sausages by integrating selected lactic acid bacteria (LAB) as protective starter cultures. Three sausage batches were formulated: a control batch inoculated with S. aureus, a batch supplemented with a commercial starter (Lactobacillus sakei + Staphylococcus carnosus), and a third batch enriched with indigenous LAB strains previously isolated and characterized in the laboratory (L. sakei Y241 and Enterococcus faecium F58). Samples were monitored over 18 days of fermentation and drying for physicochemical parameters (pH, water activity) and microbial dynamics (mesophilic flora, LAB counts, S. aureus levels).

The results revealed that the indigenous LAB culture achieved a significant reduction in S. aureus (>3 log CFU/g), while supporting robust LAB growth and acidification. Although the commercial culture maintained better stability of pH and water activity, its antimicrobial effect was less pronounced. These findings highlight the potential of using adapted autochthonous strains to improve the safety of fermented meat products while preserving their artisanal identity. This approach supports the sustainable valorization of traditional meat products and local biodiversity in the argan-producing regions of Morocco.