title: Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.
abstract: Traditional sausages are often considered of superior quality to sausages inoculated with commercial starter cultures and this is partially due to the action of the typical house microflora. Penicillium nalgiovense is the species commonly used as starter culture for dry-cured meat production. Recently a new species, Penicillium salamii, was described as typical colonizer during salami seasoning. In order to understand its contribution to the seasoning process, two different experiments on curing of fresh pork sausages were conducted using P. salamii ITEM 15302 in comparison with P. nalgiovense ITEM 15292 at small and industrial scale, and the dry-cured sausages were subjected to sensory analyses. Additionally, proteolytic and lipolytic in vitro assays were performed on both strains. P. salamii ITEM 15302 proved to be a fast growing mould on dry-cured sausage casings, well adapted to the seasoning process, with high lipolytic and proteolytic enzymatic activity that confers typical sensory characteristics to meat products. Therefore, P. salamii ITEM 15302 was shown to be a good candidate as new starter for meat industry.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: donato.magista@ispa.cnr.it.
authors.forename: D
authors.initials: D
authors.lastname: Magistà
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: massimo.ferrara@ispa.cnr.it.
authors.forename: M
authors.initials: M
authors.lastname: Ferrara
authors.affiliation: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. Electronic address: matteo.delnobile@unifg.it.
authors.forename: M A
authors.initials: MA
authors.lastname: Del Nobile
authors.affiliation: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. Electronic address: d.gammariello@libero.it.
authors.forename: D
authors.initials: D
authors.lastname: Gammariello
authors.affiliation: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy. Electronic address: amalia.conte@unifg.it.
authors.forename: A
authors.initials: A
authors.lastname: Conte
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: giancarlo.perrone@ispa.cnr.it.
authors.forename: G
authors.initials: G
authors.lastname: Perrone
mesh_terms: D000818:Animals; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D010407:Penicillium / Q000502:physiology*; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine
keywords: Dry-cured meat; Fungal starter culture; Lipolysis; Penicillium nalgiovense; Penicillium salamii; Proteolysis; Sausages; Seasoning