Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity

Federica Barbieri, Giulia Tabanelli*, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, Fausto Gardini

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

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.
Lingua originaleEnglish
pagine (da-a)1-20
Numero di pagine20
RivistaFoods
Volume10
DOI
Stato di pubblicazionePubblicato - 2021

Keywords

  • 16S metagenomics
  • CNC
  • Natural fermentation
  • Lactic acid bacteria
  • Microbial biodiversity
  • Dry fermented sausages

Fingerprint

Entra nei temi di ricerca di 'Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity'. Insieme formano una fingerprint unica.

Cita questo