Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. (May 2020)

• Record Type: Journal Article
• Authors: Settanni, Luca; Barbaccia, Pietro; Bonanno, Adriana; Ponte, Marialetizia; Di Gerlando, Rosalia; Franciosi, Elena; Di Grigoli, Antonino; Gaglio, Raimondo
• Is Part Of: Food microbiology. Volume 87(2020)
• Publication Date: 2020-05
• Subjects: Spontaneously fermented meat -- Staphylococci -- Lactic acid bacteria -- MiSeq illumina -- Physicochemical properties -- Fatty acids; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2019.103385
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d. Highlights: Beef and pork salamis showed higher content of branched chain fatty acids and rumenic acid. Horse and wild boar salamis showed higher values of secondary lipid oxidation. Lactobacillus and Staphylococcus were most frequently isolated bacteria. Lactobacillus sakei was found to be dominant in all four salamis. Horse and beef salamis showed a higher hygienic quality.