The microbial ecology of a typical Italian salami during its natural fermentation  

Oleh:

Aquilanti, Lucia (Co-Author); Santarelli, Sara ; Silvestri, Gloria ; Osimani, Andrea ; Petruzzelli, Annalisa ; Clementi, Francesca

Jenis: Article from Journal - e-Journal
Dalam koleksi: International Journal of Food Microbiology vol. 120 no. 1-2 (Nov. 2007), page 136–145.
Topik: Fermented sausages; Ciauscolo; Lactic acid bacteria; Coagulase negative cocci; Yeasts; PCR–DGGE; fermented food
Fulltext: 4 The microbial ecology of a typical Italian salami.pdf (698.47KB)

Isi artikel

We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viable counts revealed a dominance of lactic acid bacteria (LAB) over coagulase negative cocci (CNC) and yeasts. From the molecular identification of the isolates, the prevalence of Lactobacillus curvatus, Lb. plantarum and Staphylococcus xylosus was shown among the bacteria, while Debaryomyces hansenii was the prevalent species among the yeasts, and it was isolated throughout the whole ripening process. Minority species, namely Rhodotorula mucillaginosa and Trichosporon brassicae, were also recovered from the meat batter. The total microbial community was profiled without cultivation by analyzing the DNA that was directly extracted from the salami samples. Moreover, the cultivable community was profiled by analyzing the DNA recovered from bulk cells that were obtained by harvesting the colonies from serial-dilution agar plates. The 16S rRNA gene V1 and V3 regions were used as targets in the denaturing gradient gel electrophoresis (DGGE) profiling of the LAB and CNC communities, respectively, while the diversity and dynamics of the yeast population were assessed by analyzing a portion of the 28S rRNA gene. Our findings suggest that the microbial diversity of fermented meat products can be successfully investigated by this polyphasic approach that is based on the assessment of both the total and the cultivable community diversity.

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