Abstract
The objective of this study was to evaluate the microbiota of two typical Italian PDO delicatessens Coppa and
Pancetta Piacentina, produced in Piacenza area (Italy). Classical and molecular approaches were employed, in
order to acquire knowledge on their bacterial ecology and its evolution after slicing and MAP storing; thus, the
biodiversity of characteristic bacterial community, already present or introduced during such procedures, was
studied in both full ripened and sliced samples from two producers (A and B) of the PDO district, packaged
under MAP and stored at 2 and 8 °C for 30 days.
The microbiota of the two kinds of Italian delicatessen demonstrated peculiar differences, particularly regarding
the staphylococci and lactic acid bacteria (LAB) ratio. Moreover, some species within these two groups appeared
to be linked to the kind of product: Leuconostoc, Lactobacillus versmoldensis and Staphylococcus saprophyticus
were found only in Pancetta while Lactobacillus pentosus, Staphylococcus equorum, Staphylococcus xylosus,
Staphylococcus sciuri andMacrococcus caseolyticus occurred only in Coppa. Also, both delicatessens fromproducer
A were richer in LAB compared to those of producer B and the opposite applied for staphylococci. Interestingly,
Tetragenococcus halophilus was detectable in all the samples and its presence in the sausage environment has
been reported only for Capocollo. Storage did not substantially modify the microbiota composition, the only
changes being the relative abundance of same sequences; S. xylosus was prevalent before slicing process and
S. equorum at the end of MAP storage at both 2 °C and 8 °C.
Concerning microbial contamination during the slicing process, our results suggest that the adopted procedures
assure high hygienic quality standard of these typical products, with exception of a contamination by
Psychrobacter psychrophilus in Coppa B.
The possible origin of species rarely or never reported in the sausage environment and detected in this study is discussed.
Lingua originale | English |
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pagine (da-a) | 13-20 |
Numero di pagine | 8 |
Rivista | International Journal of Food Microbiology |
Volume | 172 |
DOI | |
Stato di pubblicazione | Pubblicato - 2014 |
Keywords
- Bacterial ecology
- Cloning
- MAP
- PCR
- PDO delicatessen
- Sequencing