Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing

Belleggia, Luca; Milanović, Vesna; Ferrocino, Ilario; Cocolin, Luca Simone; Haouet, M. Naceur; Scuota, Stefania; Maoloni, Antonietta; Garofalo, Cristiana; Cardinali, Federica; Aquilanti, Lucia; Mozzon, Massimo; Foligni, Roberta; Pasquini, Marina; Trombetta, M. F.; Clementi, Francesca; Osimani, Andrea

doi:10.1016/j.meatsci.2020.108128

Cited by 40 publications

(37 citation statements)

References 64 publications

(87 reference statements)

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“…Regarding lactic acid determination, no significant differences were seen between the overall means of the two analyzed batches, with lactic acid content being significantly higher than that of acetic acid (Table 1). It is noteworthy that, in fermented sausages, both lactic and acetic acids are responsible for the definition of the sensory traits of the end product (Belleggia et al, 2020), with lactic acid being usually detected at a higher concentration than acetic acid, as main product of LAB metabolism (Milićević, Danilović, Džinić & Savić, 2019).…”

Section: Physico-chemical Characterizationmentioning

confidence: 99%

“…In more detail, p-cymene, -terpinene, -pinene and α-pinene are the major constituent of ajowan (Trachyspermum ammi (L.) (Syn. Carum copticum Hiern) seeds (Nagalakshmi, Shankaracharya, Pura Naik & Jagan Mohan Rao, 2000), whereas α-thujene, α-pinene, camphene, sabinene, β-pinene, α-phellendren, limonene, γ-terpinene and p-cymene have previously been found in pepper (Kundayo et al, 1988;Belleggia et al, 2020). A significant variability was observed between the two productions for the content of some terpenes, such as caryophyllene, -pinene, α-pinene and α-thujene.…”

Section: Spme-gc-ms Analysis Of Volatile Componentsmentioning

confidence: 99%

“…In more detail, Enterobacteriaceae, Pseudomonadaceae, Campylobacter and Brochothrix usually constitute the main components of the early stage sausage microbiota, being present as natural contaminants of meat animal carcasses (Cardinali et al, 2018;Petruzzelli et al, 2014;Tremonte et al, 2005). As soon as the sausage is produced, the anaerobic conditions that establish in the stuffed meat batter allow the selection of pro-technological microorganisms such as the coagulase negative cocci and lactic acid bacteria (Belleggia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Belleggia

Ferrocino

Reale

et al. 2020

Food Research International

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Section: Physico-chemical Characterizationmentioning

confidence: 99%

Section: Spme-gc-ms Analysis Of Volatile Componentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Belleggia

Ferrocino

Reale

et al. 2020

Food Research International

Self Cite

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“…Several VOCs were detected in the fermented meat products examined, which could either be related to microbial metabolism (e.g., acetoin, acetic acid, and 3-methylbutanal), the addition of certain spices and herbs (e.g., terpenes and sulfur compounds), or the processing applied (e.g., the presence of phenolic compounds due to smoking) [ 41 , 69 , 70 , 71 , 72 , 73 ]. However, no clear trends relating VOC compositions to the presence of certain microbial groups or unique processing practices could be distinguished.…”

Section: Discussionmentioning

confidence: 99%

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Reckem

Charmpi

Veken

et al. 2020

Foods

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Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.

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“…Fermented meats, such as fermented sausages, occupy an important place in European food markets [ 1 , 2 ]. Fermented sausages are made from raw meat mixed with fat, curing salt, and spices.…”

Section: Introductionmentioning

confidence: 99%

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Charmpi

Reckem

Sameli

et al. 2020

Foods

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The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.

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Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing

Abstract: Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing, Meat Science (2020),

Cited by 40 publications

References 64 publications

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

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