Two traditional sausage products (“salsiccia” and“salame”) processed from the raw meat of the Black Sicilianswine “Suino Nero dei Nebrodi” were microbiologicallyinvestigated during the manufacturing and ripening stages.Both products were dominated by lactic acid bacteria(LAB), especially rod-shaped types. The concentration ofenterococci was consistent in salame. Coagulase-negativecocci increased slower than LAB. Yeasts showed an increasingtrend during the ripening of both products. Enterobacteriaceaewere counted at a constant level of about 105 CFU/g inboth products, while pseudomonads diminished during ripening.Coagulase-positive staphylococci, Listeria monocytogenesand Salmonella spp. were not detected at the end ofthe ripening process. Characterisation of LAB at the strain andspecies level revealed that Lactococcus lactis was found onlyin the meat mixture, while Lactobacillus sakei and variousenterococci persisted during the monitoring period. Some LABstrains isolated from sausages were also identified on the surfaceof the factory equipment. Two strains (Lactobacillus sakeiSS106A and Enterococcus faecalis SS91) were characterisedby their anti-Listeria properties due to bacteriocin-like inhibitorysubstance production. A multiple strain starter composedof Lactobacillus sakei and enterococci has been proposed tomaintain the typical characteristics of the two fermented meatproducts microbiologically investigated in this study.
|Numero di pagine||10|
|Rivista||Annals of Microbiology|
|Stato di pubblicazione||Published - 2013|
All Science Journal Classification (ASJC) codes
- Applied Microbiology and Biotechnology