Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were determined in 20 units of "androlla", a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.99 +/- 0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11 +/- 0.16 log cfu/g for the lactic acid bacteria, 6.87 +/- 0.68 log cfu/g for the salt-tolerant microflora, 2.80+/-1.85 log cfu/g for the Enterobacteriaceae, 3.25 +/- 1.86 log cfu/g for the enterococci, 4.30 +/- 1.73 log cfu/g for the moulds and yeasts, and 3.62 +/- 0.60 log cfu/g for the staphylococci. From MRS agar, SPC agar + 7.5% NaCl, VRBG agar, and KAA agar, 10 colonies were randomly taken from each androlla unit and from each culture medium. A total of 200 strains per culture medium were then identified using the classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated, followed by Lactobacillus curvatus, Lactobacillus alimentarius and Lactobacillus plantarum. Of the 200 isolates obtained from SPC agar + 7.5% NaCl, only 56 strains belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus xylosus was the main species, followed by Staph. epidermidis; Staph. equorum, Staph. capitis and Staph. saprophyticus were isolated in very low proportions. Among the Micrococcaceae, Micrococcus luteus predominated, followed by Micrococcus lylae, Kocuria varians and Kocuria kristinae. Of the 150 isolates obtained from VRBG agar, Hafnia alvei was the main species, followed by Serratia liquefaciens and Enterobacter amnigenus; six isolates were identified as Salmonella. Among the 190 isolates obtained from KAA agar, 122 were considered enterococci; 20 isolates were identified as Enterococcus faecium, one as Enterococcus faecalis and 101 as Enterococcus inter faecalis-faecium.
García Fontán
María C
MC
Area de Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, Spain.
Lorenzo
José M
JM
Parada
Ana
A
Franco
Inmaculada
I
Carballo
Javier
J
D000818:Animals; D001419:Bacteria / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry*; D004755:Enterobacteriaceae / Q000254:growth & development / Q000302:isolation & purification; D016983:Enterococcus / Q000254:growth & development / Q000302:isolation & purification; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D013030:Spain; D013045:Species Specificity; D013552:Swine
D003470:Culture Media