Microbial changes during meat fermentation (salami), made without commercial starter cultures, were followed at two artisanal factories, A and B, in Apulia region (South Italy). Fermentation was governed by an active lactic flora (> 107 CFU g-1) and salt tolerant, catalase positive cocci (> 105 CFU g-1). Total enterobacteria decreased from 4.5x103 CFU g-1 (0 day) to 2.2x101 CFU g-1 (28th day) in salami of the factory A, where the terminal values of pH and aw were 5.0 and 0.86, respectively. In the salami produced in factory B, Enterobacteriaceae showed a minor decrease [from 4.8x104 (0 day) to 1.2x103 (28th day)] probably due to minor decreases in pH (5.6) and aw (0.87) at the end of ripening (28th day). Enterococci exceeded 105 CFU g-1 at the end of ripening (28th day). The microbiological significance of each bacterial group was discussed.
Microbial community dynamics during ripening of fermented sausage produced in Apulia region
SPANO, GIUSEPPE;MASSA, SALVATORE
2002-01-01
Abstract
Microbial changes during meat fermentation (salami), made without commercial starter cultures, were followed at two artisanal factories, A and B, in Apulia region (South Italy). Fermentation was governed by an active lactic flora (> 107 CFU g-1) and salt tolerant, catalase positive cocci (> 105 CFU g-1). Total enterobacteria decreased from 4.5x103 CFU g-1 (0 day) to 2.2x101 CFU g-1 (28th day) in salami of the factory A, where the terminal values of pH and aw were 5.0 and 0.86, respectively. In the salami produced in factory B, Enterobacteriaceae showed a minor decrease [from 4.8x104 (0 day) to 1.2x103 (28th day)] probably due to minor decreases in pH (5.6) and aw (0.87) at the end of ripening (28th day). Enterococci exceeded 105 CFU g-1 at the end of ripening (28th day). The microbiological significance of each bacterial group was discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
