Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Abstract

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

“…However, some studies have reported lactic population of <8 log CFU.g −1 after achieving ripeness (Sanz et al, 1997;Ansorena et al, 2002;Dalla Santa et al, 2012). The lactic acid population of sausage slowly reduces during storage (Comi et al, 2005;Drosinos et al, 2005;Greco et al, 2005;Zhao et al, 2011;Rubio et al, 2014).…”

Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages

“…Fifty four (54) indigenous Lactobacillus strains isolated from fermented sausages (DALLA SANTA et al, 2012) and phenotypically identified by API 50 CHL in a previously research (data not shown) (BioMérieux, Marcy l'Etoile, France) as L. plantarum were assessed. Strains were maintained in Man, Rogosa and Sharpe broth (MRS) (Micromed, Duque de Caxias, RJ) with 20% (v/v) of glycerol and stored at -20°C until use.…”

Quantitative microbial risk assessment of Salmonella in dry fermented sausage (salami) in Southern Brazil

“…Maturation times (three scenarios): these scenarios represent three situations (12, 15 and 24 days) that have been observed in Southern Brazil ( Degenhardt and Sant'anna, 2007b;Dalla Santa et al, 2012 ), where the product is sold before maturation. These scenarios are evaluated to study the risk of selling the product before the maturation is finalized, which, for medium-fermented salami process, is around 3-4 weeks.…”

“…Holzapfel (2002) reports the importance of applying starter cultures since there is a high risk for failure in spontaneous fermentation process. In South of Brazil there is a great variety of salami produced by small manufacturers, in which the production is based more on skill and experience than scientific and technological knowledge ( Dalla Santa et al, 2012 ). These authors reported a high variation in the native microflora in sausages produced by spontaneous fermentation and they pointed out that many sausages analyzed were sold soon after production, after an inadequate maturation time ( Dalla Santa et al, 2012 ).…”

“…Control of fermentation may have the greatest impact on assuring the safety of the final product ( Hutkins, 2006 ). On the other hand, spontaneous fermentation processes have a high risk of failure ( Holzapfel, 2002 ), and these are typically used by small manufacturers in the South of Brazil ( Dalla Santa et al, 2012 ).…”