ArticleApplied and environmental microbiology2005
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.
Article in Applied and environmental microbiology, 2005. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
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43 citing papers in PubMed.
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- Shifts in Bacterial Diversity During the Spontaneous Fermentation of Maize Meal as Revealed by Targeted Amplicon Sequencing.Current microbiology · 2021Article
- Inter- and Intra-Species Diversity of Lactic Acid Bacteria inMicroorganisms · 2020Article
- Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins.Foods (Basel, Switzerland) · 2020Article
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- Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology.Foods (Basel, Switzerland) · 2020Article
- Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State.Microorganisms · 2019Article
- The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods.Microorganisms · 2019Article
- Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.Journal of food science and technology · 2019Article
- Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.Frontiers in microbiology · 2019Article
- Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches.Frontiers in microbiology · 2019Article
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- Isolation of lactic acid bacteria starters fromFood science and biotechnology · 2018Article
- Fermented Foods as a Dietary Source of Live Organisms.Frontiers in microbiology · 2018Review
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (> 100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.
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