Comi Giuseppe, Muzzin Alessia, Corazzin Mirco, Iacumin Lucilla
Department of Agriculture, Food, Environmental and Animal Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
Foods. 2020 Mar 13;9(3):338. doi: 10.3390/foods9030338.
Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn't added (T), reaching values of 10-10 cfu g. On the other hand, in the trials in which sausages were produced with starter addition, LAB counts had a less significant incremental jump from about 10 cfu g (concentration of the inoculum) to 10 cfu g. and were detected as the prevalent population in all the observed fermentations. and also appeared, but their concentration ratios varied depending on the diverse experimental settings. The results of cluster analysis showed that a plant- and breed-specific LAB ecology exists. In addition, it was also observed that the breeding system can influence the presence of certain LAB species.
研究了参与传统发酵香肠制作的各种乳酸菌（LAB）的生态变化，这些变化基于使用不同品种的猪肉，每个品种在两种不同环境中饲养，并采用两种不同技术进行加工。应用半定量分子方法来了解不同菌种如何随时间交替以及它们的浓度比。在不添加发酵剂的试验（T）中，发酵开始的头几天乳酸菌显著增加，达到10-10 cfu/g的值。另一方面，在添加发酵剂制作香肠的试验中，乳酸菌数量从约10 cfu/g（接种物浓度）到10 cfu/g的增量跳跃不太显著。在所有观察到的发酵过程中，被检测为优势菌群。和也出现了，但它们的浓度比因不同的实验设置而有所不同。聚类分析结果表明，存在特定于工厂和品种的乳酸菌生态。此外，还观察到养殖系统会影响某些乳酸菌菌种的存在。
