The microbial ecology of a typical Italian salami during its natural fermentation

Aquilanti, Lucia; Santarelli, Sara; Silvestri, Gloria; Osimani, Andrea; Petruzzelli, Annalisa; Clementi, Francesca

doi:10.1016/j.ijfoodmicro.2007.06.010

Cited by 135 publications

(115 citation statements)

References 43 publications

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“…The occurrence of L. monocytogenes in these salami samples collected from the Marche Region is comparable to that previously reported for other Italian [7,22] and European [16] fermented sausages. Although the Ciauscolo salami is believed to be a product at high risk of contamination, as a consequence of the short ripening time, the generally high a w , and the rare use of additives and starter cultures [3,8,11,21], the statistical analysis of the data allow us to reject this hypothesis, as no statistically significant differences are seen here between this product and the other salami sampled. With respect to the previous Italian regulations, which showed no tolerance for L. monocytogenes in ready-to-eat meat products, all of the samples that were positive for the presence of this pathogen would have to be considered as not acceptable.…”

Section: )mentioning

confidence: 76%

“…In this context, the percentages of non-acceptable samples with respect to the limits set by the former Italian law and EC Regulation N 2073/2005 have been comparatively evaluated. To achieve this, several fermented sausages that differ in both recipe and production technology were analyzed, including local specialties, such as the candidate Protected Geographical Indication "Ciauscolo" salami, the main traits for which are a high fat content (35-40%) and a short ripening period (generally from 15-30 days) [3,21]. One-hundred-andforty salami samples were randomly collected from 29 production plants located in four districts of the Marche Region (Ancona, Fermo, Macerata and Pesaro) during the period from September 2005 to February 2006.…”

Section: )mentioning

confidence: 99%

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Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)

Petruzzelli

Blasi

Masini

et al. 2010

The Journal of Veterinary Medical Science

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ABSTRACT. The aim of the present study was to investigate the occurrence of Listeria monocytogenes in salami samples collected from production plants of the Marche Region, and to assess the end-product acceptability based on the former Italian regulations and European Commission (EC) Regulation N 2073/2005. Based on the limits specified in the former Italian regulations, the percentage of nonacceptable samples was 34.3%, whereas based on the limits specified in EC Regulation N 2073/2005, a lower percentage (17.1%) was seen. A similar trend was seen also when only the Ciauscolo salami were considered, with 45.2 and 27.4% of non-acceptable samples, respectively. No correlations were identified between occurrence of L. monocytogenes and the main parameters or the manufacturing processes.

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Section: )mentioning

confidence: 76%

Section: )mentioning

confidence: 99%

Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)

Petruzzelli

Blasi

Masini

et al. 2010

The Journal of Veterinary Medical Science

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“…Furthermore, it is a medium which has similar characteristics to those found in the meat products during their ripening. Thus, the complete medium was chosen to evaluate the yeasts isolates obtained from dry-cured ham, specifically D. hansenii which is the predominant species in dry-cured meat products during the ripening (Fleet 1990;Núñez et al 1996;Encinas et al 2000;Cocolin et al 2006;Aquilanti et al 2007;Andrade et al 2009aAndrade et al , 2010a. In all the samples inoculated with the different yeasts higher number of volatile compounds was detected in the complete medium than in the remaining culture media tested.…”

Section: Resultsmentioning

confidence: 99%

“…Debaryomyces hansenii is the dominant yeast species throughout the maturation of the above products (Fleet 1990;Núñez et al 1996;Encinas et al 2000;Cocolin et al 2006;Aquilanti et al 2007;Andrade et al 2009aAndrade et al , 2010a. Nevertheless, other yeast species such as Candida zeylanoides, Pichia carsonii, and Rhodotorula spp.…”

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confidence: 99%

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Casado¹,

Córdoba²,

Andrade³

et al. 2011

Czech J. Food Sci.

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Casado E.M., Córdoba J.J., Andrade M.J., Rodríguez M. (2011): Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products. Czech J. Food Sci., 29: 463-470.Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

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“…In particular, the Rep biotype of S. sciuri and S. equorum isolated from C samples clustered separately from the biotype isolates from A and B, thus indicating that the saline concentration during ripening can affect the selection of these halophilic species already identified in processes involving brine (5). S. sciuri is usually isolated from fermented meat (7,8) and has been recently used as a starter culture because of its ability to produce bacteriocins able to contrast the development of spoilage bacteria (8). In addition, it is also reported to display salinity tolerance in other environments (9).…”

Section: Discussionmentioning

confidence: 98%

RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad

Ferrocino

Bellio

Romano

et al. 2017

Appl Environ Microbiol

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Valle d'Aosta Lard d'Arnad is a protected designation of origin (PDO) product produced from fat of the shoulder and back of heavy pigs. Its manufacturing process can be very diverse, especially regarding the maturation temperature and the NaCl concentration used for the brine; thereby, the main goal of this study was to investigate the impact of those parameters on the microbiota developed during curing and ripening. Three farms producing Lard d'Arnad were selected. Two plants, reflecting the industrial process characterized either by low maturation temperature (plant A [10% NaCl, 2°C]) or by using a low NaCl concentration (plant B [2.5% NaCl, 4°C]), were selected, while the third was characterized by an artisanal process (plant C [30% NaCl, 8°C]). Lard samples were obtained at time 0 and after 7, 15, 30, 60, and 90 days of maturation. From each plant, 3 independent lots were analyzed. The diversity of live microbiota was evaluated by using classical plate counts and amplicon target sequencing of small subunit (SSU) rRNA. The main taxa identified by sequencing were Acinetobacter johnsonii, Psychrobacter, Staphylococcus equorum, Staphylococcus sciuri, Pseudomonas fragi, Brochothrix, Halomonas, and Vibrio, and differences in their relative abundances distinguished samples from the individual plants. The composition of the microbiota was more similar among plants A and B, and it was characterized by the higher presence of taxa recognized as undesired bacteria in food-processing environments. Oligotype analysis of Halomonas and Acinetobacter revealed the presence of several characteristic oligotypes associated with A and B samples.IMPORTANCE Changes in the food production process can drastically affect the microbial community structure, with a possible impact on the final characteristics of the products. The industrial processes of Lard d'Arnad production are characterized by a reduction in the salt concentration in the brines to address a consumer demand for less salty products; this can negatively affect the dynamics and development of the live microbiota and, as a consequence, can negatively impact the quality of the final product due to the higher abundance of spoilage bacteria. This study is an overview of the live microbiota that develop during lard manufacturing, and it highlights the importance of the use of traditional process to produce PDO from a spoilage perspective.

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The microbial ecology of a typical Italian salami during its natural fermentation

Cited by 135 publications

References 43 publications

Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)

Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad

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