TY - JOUR
T1 - Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity
AU - Barbieri, Federica
AU - Tabanelli, Giulia
AU - Montanari, Chiara
AU - Dall’Osso, Nicolò
AU - Šimat, Vida
AU - Možina, Sonja Smole
AU - Baños, Alberto
AU - Özogul, Fatih
AU - Bassi, Daniela
AU - Fontana, Cecilia
AU - Gardini, Fausto
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - 16S metagenomics
KW - CNC
KW - Natural fermentation
KW - Lactic acid bacteria
KW - Microbial biodiversity
KW - Dry fermented sausages
KW - 16S metagenomics
KW - CNC
KW - Natural fermentation
KW - Lactic acid bacteria
KW - Microbial biodiversity
KW - Dry fermented sausages
UR - http://hdl.handle.net/10807/306176
U2 - 10.3390/foods10112691
DO - 10.3390/foods10112691
M3 - Article
SN - 2304-8158
VL - 10
SP - 1
EP - 20
JO - Foods
JF - Foods
ER -