Rossi Franca, Tucci Patrizia, Del Matto Ilaria, Marino Lucio, Amadoro Carmela, Colavita Giampaolo
Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Sezione di Campobasso, 86100 Campobasso, Italy.
Dipartimento di Medicina e Scienze della Salute "V. Tiberio", Università degli Studi del Molise, 86100 Campobasso, Italy.
Microorganisms. 2023 May 17;11(5):1306. doi: 10.3390/microorganisms11051306.
Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), and on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.
在许多国家，传统干发酵肉制品是通过手工制作获得的，它们代表了一种与工业生产的同类产品截然不同的美食遗产。这类食品大多源自红肉，而红肉作为一种食品，因有证据表明大量食用会增加患癌症和退行性疾病的风险而受到抨击。然而，传统发酵肉制品旨在适量食用并带来美食体验，因此，必须继续生产这些产品，这也有助于保护原产地地区的文化和经济。在这篇综述中，我们考虑了这些产品的主要风险，并通过回顾报告本地乳酸菌（LAB）、凝固酶阴性葡萄球菌（CNS）的作用以及它们对微生物和化学安全性以及感官特性影响的研究，强调了如何通过应用本地微生物培养物来降低这些风险。还考虑了干发酵香肠作为对宿主有益的微生物来源的作用。从这里回顾的研究结果来看，开发这些食品的本地培养物可以确保安全性并稳定感官特性，并且有能力扩展到更多种类的传统产品。
