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Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.

Urso R, Comi G, Cocolin L

Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Marangoni 97, Udine, Italy.

In this study, the ecology of the lactic acid bacteria (LAB) of three naturally fermented sausages produced in the Friuli-Venezia-Giulia region, in the North East of Italy, was investigated. A total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of LAB were detected. Lactobacillus curvatus and Lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to RAPD-PCR. Clusters containing strains isolated from different plants were observed, underlining a coherent population distribution in three different fermentations. However, we also observed clusters formed by strains isolated from a specific fermentation, only. This could be explained considering the different technologies and recipes used for the production in three plants. Ingredient composition, fermentation and maturation parameters could play an important role in the selection of specific populations adapted in a specific environment.

Published 13 November 2006 in Syst Appl Microbiol, 29(8): 671-80.
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