Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

Fontana, Cecilia Alejandra; Bassi, Daniela; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier Sandro; Vignolo, Graciela

doi:10.1016/j.ijfoodmicro.2016.07.002

Cited by 42 publications

(41 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The bacterial V3-V4 16S rRNA region was amplified with the primer pairs 343F (50-TACGGRAGGCAGCAG-30) and 802R (50-TACNVGGGTWTCTAATCC-30) using the Phusion Flash High-Fidelity Master Mix (Thermo Fisher Scientific, Inc. Waltham, MA, USA), 0.5 µM of each primer and 0.1 ng of template DNA (25 µL final volume). A second PCR reaction was performed on the amplified fragments using tagged 343F primers according to the conditions previously described by Fontana et al [14]. The PCR products for all samples were multiplexed in a single pool in equimolar amounts on the basis of the QuBit (Invitrogen Life Technologies, Waltham, MA, USA) quantification data.…”

Section: Illumina 16s Rrna Ngsmentioning

confidence: 99%

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

et al. 2020

Self Cite

View full text Add to dashboard Cite

Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different “chicherias” in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by Weissella, Leuconostoc, Lactococcus and Streptococcus. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as Bacillus, Clostridium, and Enterobacteriaceae, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties.

show abstract

Section: Illumina 16s Rrna Ngsmentioning

confidence: 99%

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Unlike traditional Sanger approach sequencing that could be performed on a single DNA molecule, in HTS mixed nucleic acid molecules from a complex ecosystem can be sequenced and therefore can lead to detailed profile of the microbial populations (identified as Operational Taxonomic Units, OTU) present (Cocolin et al 2018;Zhang et al, 2017). In the mid 2000s HTS technologies became ubiquitous in microbial ecology studies; in fact, these technologies have been used to monitor the dynamics of microbial communities during fermentation of different types of foodstuffs and beverages (De Filippis et al, 2017;Fontana et al, 2016).…”

Section: Direct Analysis Of Sausages and Omics Approachesmentioning

confidence: 99%

Sausage fermentation and starter cultures in the era of molecular biology methods

Franciosa

Alessandria

Dolci

et al. 2018

International Journal of Food Microbiology

View full text Add to dashboard Cite

Fermented sausages have a long tradition originating from Europe and they constitute a significant part of the Mediterranean diet. This kind of products has a specific microbiota that is typical of the region or area where they are produced. Therefore, in order to protect the traditional aspect of these products, it is essential to understand the microbial ecology during fermentation by studying the dynamic changes that occur and to select autochthonous starter cultures that can be used in the production. In this paper we summarize the state of the art concerning the selection and use of starter cultures and ecology aspects of naturally fermented sausages. We pay particular attention to the application of bacteriocinogenic strains as they could provide an additional tool in the prevention of foodborne pathogens as well as enhancing the competitiveness of the starter organisms. Microbial ecology of fermented sausages has been determined by traditional microbiological methods, but the introduction in food microbiology of new molecular techniques complements the studies carried out so far and allows scientists to overcome the limitations of traditional methods. Next Generation Sequencing (NGS) techniques represent a change in the way microbiologists address ecology and diversity in foods. Indeed the application of metataxonomics and metagenomics will permit a detailed understanding of microbial ecology. A thorough knowledge of the mechanisms behind the biological processes will enhance meat fermentation control and modulation to obtain products with desired organoleptic properties.

show abstract

“…Besides this main importance in Western Europe, it is noteworthy that L. sakei is also involved in fermented meat products in Asia [ 55 ], as nem chua in Vietnam [ 56 ], or mum, a traditional meat-fermented sausage, in Thailand [ 57 ]. L. sakei has been also identified in adventitious llama meat fermentation made in the Andean region [ 58 ].…”

Section: L Sakei: a Starter For Fermented Sausmentioning

confidence: 99%

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

2017

View full text Add to dashboard Cite

Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

show abstract

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

Cited by 42 publications

References 47 publications

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

Sausage fermentation and starter cultures in the era of molecular biology methods

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

Contact Info

Product

Resources

About