Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

Abstract

Two traditional sausage products ("salsiccia" and "salame") processed from the raw meat of the Black Sicilian swine "Suino Nero dei Nebrodi" were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 10 5 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmonella spp. were not detected at the end of the ripening process. Characterisation of LAB at the strain and species level revealed that Lactococcus lactis was found only in the meat mixture, while Lactobacillus sakei and various enterococci persisted during the monitoring period. Some LAB strains isolated from sausages were also identified on the surface of the factory equipment. Two strains (Lactobacillus sakei SS106A and Enterococcus faecalis SS91) were characterised by their anti-Listeria properties due to bacteriocin-like inhibitory substance production. A multiple strain starter composed of Lactobacillus sakei and enterococci has been proposed to maintain the typical characteristics of the two fermented meat products microbiologically investigated in this study.

Valorization of indigenous dairy cattle breed through salami production

“…The counts for total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, enterococci, pseudomonads, coagulase-positive staphylococci (CPS) and coagulase-negative cocci (CNC), mesophilic rod and coccus LAB, as well as yeasts were determined as described by Francesca et al (2013). All counts were performed in triplicate.…”

“…All samples were also investigated for the presence of Salmonella spp. and Listeria monocytogenes (Francesca et al, 2013). All media were purchased from Oxoid (Basingstoke, UK).…”

“…Salami are generally defined as cured sausages, fermented and airdried meats obtained from one or more species of animals (Francesca, Sannino, Moschetti, & Settanni, 2013). When this product is partially fermented and requires cooking before consumption, it is called "salsiccia", whereas salami is commonly eaten after a variable period of drying and ripening (Francesca et al, 2013).…”

“…When this product is partially fermented and requires cooking before consumption, it is called "salsiccia", whereas salami is commonly eaten after a variable period of drying and ripening (Francesca et al, 2013).…”

“…In the last years, salami of autochthonous breeds are becoming very appreciated by consumers (Francesca et al, 2013). Salami made also with meat of other animal species (Cenci-Goga et al, 2012;Omer et al, 2015) are gaining importance in several European markets, becoming easily available (Bertolini, Zgrablic, & Cuffolo, 2005;Severini, Stocchi, Cenci-Goga, & Scorciarini Coppola, 1999).…”