Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

“…Studies on sausages obtained by fermentation have been carried out in typical products from Greece, Spain, and Italy. Those studies aim at identifying and quantifying the microbial population that develops during the different stages in the production or in the final product, as well as identifying isolates of lactic bacteria, non pathogenic Staphylococcus, and molds and yeasts in sausages produced by spontaneous fermentation and selecting strains with adequate metabolic and physiological characteristics to be used as starters (SANZ et al, 1997;SAMELIS et al, 1998;SANTOS et al, 1998;COPPOLA et al, 2000;PAPAMANOLI et al, 2002;AMBROSIADIS et al, 2004;MORETTI et al, 2004;COMI et al, 2005).…”

“…These numbers decreased during the further stages of maturation and storage. Other studies found molds and yeasts counts around 6 log 10 ufc.g -1 in the final product (SAMELIS et al, 1994;COPPOLA et al, 2000).…”

“…In a study carried out by Papamanoli et al (2002), the number of Micrococcaceae at the beginning of fermentation ranged from 3 log 10 to 4 log 10 ufc.g -1 , and this count did not change during maturation, remaining below 2 log 10 ufc.g -1 in the final product. In some studies on the characterization of spontaneously fermented sausages, the initial count of Micrococcaceae was 3-4 log 10 ufc.g -1 reaching around 6 log 10 ufc.g -1 in the final product (COPPOLA et al, 2000;MAURIELLO;CASABURI;VILLANI, 2004;COMI et al, 2005).…”

“…These microorganisms multiply very fast and predominate during the first days of fermentation reaching values around 8 log 10 ufc.g -1 . This count remains stable during maturation, with a possibility of decreasing in viability during the dehydration stage (SAMELIS et al, 1994;COPPOLA et al, 2000;PAPAMANOLI et al, 2002;Dalla Santa et al antimicrobial compounds increases the interest in the use of these microorganisms in foods since they reduce deterioration and inhibit the growth of the pathogenic microorganisms, such as Listeria monocytogenes (PAPAMANOLI et al, 2002).…”

“…The species of S. saprophyticus, S. xylosus e S. carnosus are predominant, and the last two are components of the starter cultures used in the preparation of fermented meat products. These species are used due to their metabolic reactions produced during their development, which contributes to the flavor and color formation in these products (MIRALLES; FLORES; PREZ-MARTINEZ, 1996;COPPOLA et al, 2000;GARCÍA-VARONA et al, 2000;PAPAMANOLI et al, 2002;MAURIELLO;CASABURI;VILLANI, 2004;CASABURI et al, 2005). The ability to produce the possibility of occurring foodborne disease outbreaks associated to these products.…”