Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typi...

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Autores principales:	Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, Fausto Gardini
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	natural fermentation dry fermented sausages microbial biodiversity lactic acid bacteria CNC 16S metagenomics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c1c3b044ea7d41198811ae83aa4b30d7
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spelling	oai:doaj.org-article:c1c3b044ea7d41198811ae83aa4b30d72021-11-25T17:34:13ZMediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity10.3390/foods101126912304-8158https://doaj.org/article/c1c3b044ea7d41198811ae83aa4b30d72021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2691https://doaj.org/toc/2304-8158The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, <i>Latilactobacillus sakei</i> was the dominant species, but <i>Companilactobacillus</i> spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, <i>S. epidermidis</i>, <i>S. equorum</i>, <i>S. saprophyticus</i>, <i>S. succinus</i> and <i>S. xylosus</i> were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.Federica BarbieriGiulia TabanelliChiara MontanariNicolò Dall’OssoVida ŠimatSonja Smole MožinaAlberto BañosFatih ÖzogulDaniela BassiCecilia FontanaFausto GardiniMDPI AGarticlenatural fermentationdry fermented sausagesmicrobial biodiversitylactic acid bacteriaCNC16S metagenomicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2691, p 2691 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	natural fermentation dry fermented sausages microbial biodiversity lactic acid bacteria CNC 16S metagenomics Chemical technology TP1-1185
spellingShingle	natural fermentation dry fermented sausages microbial biodiversity lactic acid bacteria CNC 16S metagenomics Chemical technology TP1-1185 Federica Barbieri Giulia Tabanelli Chiara Montanari Nicolò Dall’Osso Vida Šimat Sonja Smole Možina Alberto Baños Fatih Özogul Daniela Bassi Cecilia Fontana Fausto Gardini Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
description	The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, <i>Latilactobacillus sakei</i> was the dominant species, but <i>Companilactobacillus</i> spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, <i>S. epidermidis</i>, <i>S. equorum</i>, <i>S. saprophyticus</i>, <i>S. succinus</i> and <i>S. xylosus</i> were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.
format	article
author	Federica Barbieri Giulia Tabanelli Chiara Montanari Nicolò Dall’Osso Vida Šimat Sonja Smole Možina Alberto Baños Fatih Özogul Daniela Bassi Cecilia Fontana Fausto Gardini
author_facet	Federica Barbieri Giulia Tabanelli Chiara Montanari Nicolò Dall’Osso Vida Šimat Sonja Smole Možina Alberto Baños Fatih Özogul Daniela Bassi Cecilia Fontana Fausto Gardini
author_sort	Federica Barbieri
title	Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
title_short	Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
title_full	Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
title_fullStr	Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
title_full_unstemmed	Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
title_sort	mediterranean spontaneously fermented sausages: spotlight on microbiological and quality features to exploit their bacterial biodiversity
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c1c3b044ea7d41198811ae83aa4b30d7
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Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

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