Molecular microbial characterization of naturally fermented llama meat sausages produced in Northwestern Argentina

C. LÓPEZ; S. FADDA; F. MOZZI; N. FARFÁN; D. BASSI; C. FONTANA; G. VIGNOLO; P.S. COCCONCELLI

Estambul

Simposio; FoodMicro 2012. 23rd International ICFMH Symposium. Global Issues in Food Microbiology; 2012

ICFMH Food Micro

Argentinean Andean region from the Northwestern side of the country exhibits singular environmental conditions limiting agricultural activities as well as the variety of the local diet. Recently, the importance of llama (Lama glama) meat has increased due to its high protein nutritional value and reduced fat and cholesterol contents. Also, the production of llama-meat fermented sausages may contribute to the regional economy development Naturally fermented llama sausages displayed good hygienic quality.L. sakei was the dominating LAB species during the whole process as determined by RAPD and specific PCR. The same result was suggested by PCR-DGGE. Among GCC, S. saprophyticus was dominant.These strains will be used for a starter culture design to improve quality and safety.  LAB and GCC strains from llama fermented sausages produced in Argentina  are part of the microbial biodiversity from Andean products rescued in the frame  of µ-Andes project.