Features ofLactobacillus SakeiIsolated from Italian Sausages: Focus on Strains fromVentricina del Vastese.
In this study bacterial isolates fromVentricina del Vastesesausage, previously identified asLactobacillus (L.) sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70L. sakeiisolates from sausages manufactured with spontaneous fermentation in the same producing plant were taken into account. Six genotypic groups were distinguished on the basis of Rep-polymerase chain reaction with the GTG5primer, some of which were found only in the sausages ripened at temperatures lower than 10°C for the first two months and lower than 16°C for the remaining three months, according to the traditional ripening process. Six strains were selected as representative of the genotypic profiles and further characterised. A high diversity in their fermentation profiles was observed, and different groups were separated on the basis of growth and acidifying capacity in meat extract. None of the strains produced histamine or tyraminein vitro. One strain was able to slightly inhibitListeria (L.) monocytogenesandL. innocuaand all six strains were able to slightly inhibitEnterobacteriaceaeisolated fromVentricina del Vastesesausagesin vitro. Results showed that mostL. sakeistrains can have a role in improving the safety of low acidity fermented sausages, even though a limited acidifying capacity was observed in a meat-like substrate, and thatL. sakeistrains able to produce biogenic amines are unlikely to occur in spontaneously fermented meat products.
Department of Medicine and Health Sciences, University of Molise , Campobasso, Italy.
Carmela
C
Amadoro
Department of Medicine and Health Sciences, University of Molise , Campobasso, Italy.
Franca
F
Rossi
Department of Medicine and Health Sciences, University of Molise , Campobasso, Italy.
Michele
M
Piccirilli
Department of Medicine and Health Sciences, University of Molise , Campobasso, Italy.
Giampaolo
G
Colavita
Lactobacillus sakei; Sausages; Ventricina del Vastese