Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview

Garofalo C., . and Aquilanti L., . and Osimani A., . and Clementi F., . Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. pp. 429-445. ISSN 2231-7546

Most European fermented dry sausages still follow the traditional procedures in which fermentation and ripening depend on the activities of heterogeneous microbial communities largely dominated by lactic acid bacteria (LAB) whose contribution primarily relies on the production of organic acids and volatile compounds and coagulase negative cocci (CNC) which are responsible for colour development and stabilisation proteolysis lipolysis and decomposition of free amino acids and peroxides. This review summarises the studies concerning the structure of these two microbial communities in Mediterranean traditional fermented sausages. Overall a high microbial complexity was highlighted although several common features emerged: LAB are more numerous than CNC during fermentation and ripening remaining more stable in the ripened products. Within LAB facultatively heterofermentative lactobacilli generally prevail and among them the two psychrotrophic species Lactobacillus sakei and Lactobacillus curvatus are dominant. Within CNC Staphylococcus xylosus neatly dominates except in the Greek and French sausages.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(1).pd...

Abstract

Most European fermented dry sausages still follow the traditional procedures in which fermentation and ripening depend on the activities of heterogeneous microbial communities largely dominated by lactic acid bacteria (LAB) whose contribution primarily relies on the production of organic acids and volatile compounds and coagulase negative cocci (CNC) which are responsible for colour development and stabilisation proteolysis lipolysis and decomposition of free amino acids and peroxides. This review summarises the studies concerning the structure of these two microbial communities in Mediterranean traditional fermented sausages. Overall a high microbial complexity was highlighted although several common features emerged: LAB are more numerous than CNC during fermentation and ripening remaining more stable in the ripened products. Within LAB facultatively heterofermentative lactobacilli generally prevail and among them the two psychrotrophic species Lactobacillus sakei and Lactobacillus curvatus are dominant. Within CNC Staphylococcus xylosus neatly dominates except in the Greek and French sausages.

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Item Type:	Article
AGROVOC Term:	Meat products
AGROVOC Term:	Fermented products
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Microbiota
AGROVOC Term:	Fermentation
AGROVOC Term:	Ripening
AGROVOC Term:	Organic acids
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Lactobacillus sake
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22517

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