Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods

Cecilia Fontana¹  Daniela Bassi¹  Giulia Tabanelli²  Federica Barbieri³  Fausto Gardini³  Nicolò Dall’Osso³  Sonja Smole Možina⁴  Alberto Baños⁵  Fatih Özogul⁶  Chiara Montanari⁷  Vida Šimat⁸ 

[1] Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy;Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy;Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;Department of Microbiology, DOMCA S.A.U., 18620 Alhendín, Spain;Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey;Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy;University Department of Marine Studies, University of Split, 21000 Split, Croatia;

关键词: natural fermentation;    dry fermented sausages;    microbial biodiversity;    lactic acid bacteria;    CNC;    16S metagenomics;   

DOI  :  10.3390/foods10112691

来源: DOAJ

【 摘 要 】

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.

【 授权许可】

Unknown