Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

Pisacane, Vincenza; Callegari, Maria Luisa; Puglisi, Edoardo; Dallolio, Giuliano; Rebecchi, Annalisa

doi:10.1016/j.ijfoodmicro.2015.04.029

Cited by 62 publications

(45 citation statements)

References 31 publications

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“…In this study, a high prevalence of Arcobacter species was found in a dairy plant from Portugal, with the majority of the samples being positive for A. butzleri; nevertheless, A. marinus was isolated from one sample of cheese during ripening. Arcobacter marinus was first isolated from seawater with seaweeds and starfish (Kim et al 2010); however, its distribution may be wide across several environments, namely in food chain and products, as well as in shellfish (Salas-Mass o et al 2016), traditional Italian salami (Pisacane et al 2015) and Sichuan Pickle during spoilage (Li et al 2014). To our knowledge, this is the first report of A. marinus isolation from dairy products.…”

Section: Discussionmentioning

confidence: 90%

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

2017

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Section: Discussionmentioning

confidence: 90%

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

2017

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“…; Pisacane et al . ). In the more acidic Northern European type of fermented sausages, S. carnosus is the most adapted CNS species (Stavropoulou et al .…”

Section: Threatsmentioning

confidence: 97%

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

2018

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Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.

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“…reported that this species, which is a natural meat contaminant, disappear after the 3rd day of ripening in Italian salami. Equally, Brochothrix thermosphacta was identified in Italian salami ‘Gentile’ and ‘Crespone’ only at 0 and 2 days of ripening …”

Section: Resultsmentioning

confidence: 99%

“…Equally, Brochothrix thermosphacta was identified in Italian salami 'Gentile' and 'Crespone' only at 0 and 2 days of ripening. 30 Lb. ruminis was recovered in salami manufactured by natural fermentation.…”

Section: Evaluation Of Microbial Dynamics By Pcr-dggementioning

confidence: 99%

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

et al. 2017

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Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

Cited by 62 publications

References 31 publications

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

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