Barbieri Federica, Tabanelli Giulia, Montanari Chiara, Dall'Osso Nicolò, Šimat Vida, Smole Možina Sonja, Baños Alberto, Özogul Fatih, Bassi Daniela, Fontana Cecilia, Gardini Fausto
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy.
Foods. 2021 Nov 3;10(11):2691. doi: 10.3390/foods10112691.
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, was the dominant species, but spp. was present in high amounts (45-55% of the total ASVs) in some Spanish sausages. Among staphylococci, , , , and 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.
地中海地区种类繁多的自发发酵香肠可成为微生物多样性的储存库，并且可能是新技术菌株和功能菌株的重要来源，这些菌株能够保持产品特性，抵消因引入商业发酵剂而导致的感官典型特征的丧失。我们分析了来自意大利、西班牙、克罗地亚和斯洛文尼亚的15种手工制作的萨拉米香肠，通过依赖培养和不依赖培养的技术（即宏基因组分析）、化学物理特征、生物胺和香气特征来评估微生物群组成。最终pH值因产地和制作工艺而异（例如，由于长时间成熟和霉菌生长，意大利样品的pH值较高）。乳酸菌（LAB）和凝固酶阴性球菌（CNC）是主要菌群，克罗地亚和意大利样品中的LAB计数最高。宏基因组分析表明，微生物组成在定性和定量方面存在高度变异性：在LAB中， 是优势种，但 spp. 在一些西班牙香肠中含量很高（占总ASV的45-55%）。在葡萄球菌中，检测到了 、 、 、 和 。至于生物胺，酪胺始终存在，而组胺仅在两个西班牙样品中被发现。这些结果可以评估地中海产品中存在的细菌遗传遗产，以寻找本地发酵剂或生物保护剂的新候选菌株。
