Autochthonous starter culture selection for Salame Piemonte PGI production

Franciosa, Irene; Ferrocino, Ilario; Corvaglia, Maria Rita; Giordano, Manuela; Coton, Monika; Mounier, Jérôme; Rantsiou, Kalliopi; Cocolin, Luca Simone

doi:10.1016/j.foodres.2022.112007

Cited by 8 publications

(12 citation statements)

References 45 publications

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“…The dominance of L. sakei and S. xylosus was observed in most products. Among LAB beyond the commonly occurring species of lactobacilli, L. sakei, L. curvatus and L. plantarum, other species of lactobacilli, Enterococcus, Leuconostoc, Pediococcus, Lactococcus, Tetragenococcus and Weissella species were identified [18,58,59,60,61]. P. pentosaceus was dominant in Salame Piemonte, as shown by metataxonomic analysis [61].…”

Section: Figurementioning

confidence: 92%

“…Among LAB beyond the commonly occurring species of lactobacilli, L. sakei, L. curvatus and L. plantarum, other species of lactobacilli, Enterococcus, Leuconostoc, Pediococcus, Lactococcus, Tetragenococcus and Weissella species were identified [18,58,59,60,61]. P. pentosaceus was dominant in Salame Piemonte, as shown by metataxonomic analysis [61]. The CNS species more often identified in traditional fermented sausages are S. xylosus, S. succinus, S. equorum and S. saprophyticus.…”

Section: Figurementioning

confidence: 96%

“…S. saprophyticus, S. cohni, S. carnosus, S. epidermidis, S. pasteuri, S. hominis, S. capitis, S. vitulinus and S. warneri were detected in some products [18,41,58,62,63,64]. In Salame Piemonte also S. carnosus, a species most often found in sausages from Northern Europe with pH values lower than those typical of Mediterranean sausages [62,63], was identified [61].…”

Section: Figurementioning

confidence: 96%

“…Yeast microbiota was mainly constituted by D. hansenii but also other fungal species were identified, though less frequently [61]. The mold Penicillium nalgiovense is the species most often present in products with a mold covered surface [55].…”

Section: Figurementioning

confidence: 99%

“…It is also specified that cultures able to reduce nitrates and not too much acidifying must be used. Indeed, the final pH of sausages from Southern Europe, ranges between 5.1 and 5.79 [27,32,33]. Therefore, according to the production rules, producers are free to choose commercial starter cultures or selected autochthonous cultures.…”

Section: Introductionmentioning

confidence: 99%

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Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Rossi¹,

Tucci²,

Matto³

et al. 2023

Preprint

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Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidences of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience and, as such, their production must be continued also to safeguard culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered and how these risks are minimized by following precise production norms, respectful of the ancient manufacturing processes is described. Moreover, results obtained in studies reporting use of autochthonous microbial cultures of lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense to improve safety and quality of traditional fermented meats are summarized. The role of these products as a source of microorganisms that can be beneficial to the host are also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods ensure safety and stabilize sensory characteristics with possibility to be extended to the large variety of traditional productions.

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