Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage.
OBJECTIVE
"Soppressata molisana", a fermented sausage produced in southern Italy, is commonly obtained without starter addition. However, the use of starter cultures is more and more recommended in meat fermentation processes in order to guarantee stable production performance. In this study, the survival of the Staphylococcus xylosus DSM 20266 was evaluated during the ripening of "soppressata molisana" fermented sausage.


RESULTS
The fastest method of RAPD-PCR was employed for discrimination of the added strain from those naturally present during the ripening of the "soppressata molisana". The results obtained were confirmed by analysis of the DNA macrorestriction profile by PFGE. The electrophoretic pattern of bacterial total proteins was also studied, but clear differences between the different strains could not be detected.


CONCLUSIONS
The RAPD technique was a valid tool for monitoring Staph. xylosus DSM 20266 in "sopressata molisana".


CONCLUSIONS
This study highlights the possibility of monitoring the presence of Staph. xylosus strains during the ripening of fermented sausages by a reliable and repeatable technique such as RAPD.
Di Maria
S
S
Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Campobasso, Italy.
Basso
A L
AL
Santoro
E
E
Grazia
L
L
Coppola
R
R
D000818:Animals; D015373:Bacterial Typing Techniques; D016521:Electrophoresis, Gel, Pulsed-Field; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D019105:Random Amplified Polymorphic DNA Technique; D013210:Staphylococcus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D013552:Swine