Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites

Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing

“…Regarding B. thermosphacta, this Gram-positive, non-spore-forming, non-motile, homofermentative, facultative and anaerobic bacterial species has already been detected by different authors in meat batters used for production of fermented sausages as Fabriano sausage (Cardinali et al, 2018), Piemontese sausage (Greppi et al, 2015) as well as in casings used for production of Salame Mantovano (Pisacane et al, 2015). As reported by Casaburi et al (2014), pork meat was the first source of isolation of B. thermosphacta, thus confirming a strong adaptation of this spoilage microorganism to meat environment.…”

“…Regarding the presence of P. fragi, as part of the core microbiota in the meat batter, this bacterial species has already been detected by Cardinali et al (2018) and Greppi et al (2015) in the meat batter used in the production of Fabrianolike fermented sausages and traditional Piemontese sausages, respectively. It is noteworthy that, as reported by Ercolini et al 2010, meat represents an ecological niche for P. fragi where such a spoilage microorganism with proteolytic and lipolytic capacities can release volatile molecules (e.g.…”

“…Even Psychrobacter, a bacterial genus encompassing halotolerant, psychotropic and oxidative bacteria, has already been detected with low abundance in meat batter of other different fermented sausages like Fabriano salami (Cardinali et al, 2018) and Chinese dry-and smoked-cured sausage as well as in wild boar and deer meat sausages Mrkonjic Fuka, et al 2019).…”

“…Chorizo, Salsichòn, Fuet, Androlla, Alherira, etc. ) fermented sausages, where it was almost ubiquitous due to a high adaptability to the peculiar temperature and a w conditions adopted for manufacturing and J o u r n a l P r e -p r o o f fermentation (Aquilanti et al, 2016;Cardinali et al, 2018;Janssens et al, 2012). As far as the role of L. sakei in meatbased products is concerned, strains ascribed to this species are known to express proteinases and aminopeptidases catalyzing the hydrolysis of proteins of sarcoplasmic and myofibrillar origin (Fadda et al, 1999).…”

A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation

“…And, the content of 25k Da extracellular protein also increases significantly. Latest paper shows that there were two kind of proteases, P. pentosaceus from Harbin dry sausages produced 29.6k Da of extracellular protease (Cardinali et al., 2018; Xu et al., 2010); P. pentosaceus isolated from fermented fish generated 37k Da of extracellular acidic protease (Yanshun et al, 2015). Therefore, we speculate that the 25 k Da of extracellular protein in this study may be same type of protease.…”