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

Abstract

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, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus 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.

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages

“…Usually, furans and phenols are the main volatile compounds derived from smoking. In detail, 2-methylphenol, phenol and 2-furanmethanol were the main compounds detected in the Painho de Porco Ibérico fermented sausages from producer B, as also reported for other smoked products, including Slovenian sausages, Spanish chorizo sausages and other sausages of the Mediterranean area (Barbieri et al, 2021;Pereira et al, 2019).…”

Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages

“…Times and ripening conditions were heterogeneous and only for the three Slovenian domestic samples, smoking was used (14 days). These samples were previously characterized for their chemical-physical features and their microbial profile [ 28 ].…”

“…The aim of this study was the isolation, characterization and safety assessment of autochthonous Lactobacillaceae from 15 Mediterranean spontaneously fermented sausages, collected from four different MC (Italy, Spain, Croatia, and Slovenia) and previously characterized for their characteristics and bacterial biodiversity [ 28 ]. This investigation had the purpose to widen the previously studied microbiota composition, in order to understand the ecology of these natural fermented meats and to know which LAB species are the most abundant.…”

Insights into the Metabolomic Diversity of Latilactobacillus sakei

“…Latilactobacillus sakei (L. sakei) is a rod-shaped lactic acid bacterium (LAB) which is highly adapted to meat and fish environments, where it rapidly grows, competing with the other species, which are common components of the microbiota. In particular, L. sakei is often the dominant species in spontaneously fermented sausages [1,2], even after long ripening times (several weeks or months) in the absence of fermentable sugars. In these harsh conditions, it takes advantage of the high protein availability (the species is auxotrophic for 18 amino acids), its ability to grow at a high NaCl concentration, and its resistance to oxidative stress, enhanced by the presence of iron and heme in meat [3,4].…”