Different Lactobacillus populations dominate in "Chorizo de León" manufacturing performed in different production plants. (April 2018)

• Record Type: Journal Article
• Authors: Quijada, Narciso M.; De Filippis, Francesca; Sanz, José Javier; García-Fernández, María del Camino; Rodríguez-Lázaro, David; Ercolini, Danilo; Hernández, Marta
• Is Part Of: Food microbiology. Volume 70(2018)
• Page Start: 94
• Page End: 102
• Publication Date: 2018-04
• Subjects: Microbial ecology -- Sequencing -- Food fermentation -- Lactobacillus -- Oligotyping; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2017.09.009
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: " Chorizo de Léon " 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 fermented 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 Léon " 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 characteristic organoleptic properties of the products from different companies. Highlights: Evolution of dry fermented sausage microbiota is characterized by HTS. The microbial diversity evolved during ripening to at least 65% of Lactobacillus. Oligotyping of the 16S rRNA gene is proposed for sub-genus level diversity studies. Sub-genus diversity allows to differentiate different manufacturers.