“Chorizo de Leon” is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus) and coagulase-negative cocci (mainly Staphylococcus) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fer- mented sausages. In this study, samples from raw minced meat to final products were taken from five different producers and the microbial diversity was investigated by high-throughput sequencing of 16S rRNA gene amplicons. The diverse microbial composition observed during the first stages of “Chorizo de L eon” evolved during ripening to a microbiota mainly composed by Lactobacillus in the final product. Oligotyping performed on 16S rRNA gene sequences of Lactobacillus and Staphylococcus populations revealed sub-genus level diversity within the different manufacturers, likely responsible of the charac- teristic organoleptic properties of the products from different companies.
Different Lactobacillus populations dominate in "Chorizo de Leon" manufacturing performed in different production plants / Quijada, Narciso M.; De Filippis, Francesca; Sanz, Josã© Javier; Garcãa-fernã¡ndez, Marãa Del Camino; Rodrãguez-lã¡zaro, David; Ercolini, Danilo; Hernã¡ndez, Marta. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 70:(2018), pp. 94-102. [10.1016/j.fm.2017.09.009]
Different Lactobacillus populations dominate in "Chorizo de Leon" manufacturing performed in different production plants
De Filippis, Francesca;Ercolini, Danilo;
2018
Abstract
“Chorizo de Leon” is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus) and coagulase-negative cocci (mainly Staphylococcus) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fer- mented sausages. In this study, samples from raw minced meat to final products were taken from five different producers and the microbial diversity was investigated by high-throughput sequencing of 16S rRNA gene amplicons. The diverse microbial composition observed during the first stages of “Chorizo de L eon” evolved during ripening to a microbiota mainly composed by Lactobacillus in the final product. Oligotyping performed on 16S rRNA gene sequences of Lactobacillus and Staphylococcus populations revealed sub-genus level diversity within the different manufacturers, likely responsible of the charac- teristic organoleptic properties of the products from different companies.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
