Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

PALAVECINO PRPICH, NOELIA; CASTRO, MARCELA P.; CAYRÉ, MARÍA E.; GARRO OSCAR A.; GRACIELA VIGNOLO

ANNALS OF MICROBIOLOGY

INST MICROBIOLOGIA

Lugar: Milan; Año: 2014

1590-4261

AbstractLactic acid bacteria (LAB) and non-pathogenic staphylococci from  naturally  fermented sausages  manufactured  in  Northeastern  Argentina  were  isolated  and  selected  on  the bases  of  physiological,  technological  and  safety  properties.  Eighty  seven  isolates recovered  from  four  small-scale  facilities  were  studied  to  evaluate  growth  and acidification  kinetics,  nitrate-reductase,  proteolytic,  lipolytic,  decarboxylase  and antagonistic  activities as well as growth ability at different temperatures, pH and NaCl concentrations.  Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification  by sequencing the 16S rRNA  was carried out. As a  result,  LAB  isolates  were  identified  as  Lactobacillus  sakei  (7  strains)  and Lactobacillus  farciminis  (1  strain),  while  CNC  revealed  isolates  as  being Staphylococcus  xylosus  (2  strains),  Staphylococcus  vitulinus  (1  strain)  andStaphylococcus hominis  (1 strain). Properties exhibited by selected strains would make them  eligible  as  starter  cultures  to  enhance  both  sensorial  and  safety  qualities  of artisanal fermented sausages while keeping manufacturing traditions.