Journal
MEAT SCIENCE
Volume 165, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108128
Keywords
Lactobacillus algidus; Leuconostoc carnosum; Kurtzmaniella zeylanoides; Volatilome; Illumina sequencing
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Funding
- Agenzia per i Servizi nel Settore Agroalimentare delle Marche (ASSAM) within the Project: Bio.Mi.Ma Biodiversita Microbica delle Marche nei processi di trasformazione delle produzioni regionali tradizionali [MIPAAF - Legge 194/2015]
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Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status. To disclose the microbial ecology of a model Ciauscolo salami manufacture during its natural fermentation, viable counting, amplicon-based sequencing and real-time PCR were applied. The volatilome during fermentation was also characterized. The results allowed previously undetected species to be discovered. The core microbiota was composed by Lactobacillus algidus, Leuconostoc carnosum, Lactobacillus sakei, Debaryomyces hansenii, Glomus hyderabadensis, Tilletiopsis washingtonensis, and Kurtzmaniella zeylanoides. Salmonella spp. and Listeria monocytogenes were absent in all the samples; moreover, multiplex real-time PCR revealed the absence of the target genes bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP), encoding botulinic toxins. Volatilome, deeply depending on microbiological metabolism, was characterized by spices-derived components. Limonene, sabinene, alpha- and beta-pinene, 3-carene, and alpha-thujene were the most represented monoterpene hydrocarbons, whereas beta- and alpha-copaene were the most represented sesquiterpene hydrocarbons. Allyl methyl sulphide and diallyl disulphide were the major aliphatic sulphur compounds, together with diallyl sulphide and allyl methyl disulphide.
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