1. HOME-MADE DRY SAUSAGES PRODUCED IN SARDINIA: AN INVESTIGATION ON THE MICROFLORA.
- Author
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Daga, E., Mannu, L., Porcu, S., Comunian, R., Paba, A., and Scintu, M. F.
- Subjects
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SAUSAGES , *STAPHYLOCOCCUS , *BACTERIA - Abstract
An investigation on the microflora of home-made Sardinian sausage was carried out. Two batches of sausages produced according to traditional methods by two artisanal producers were analysed during ripening. A total of 91 lactic acid bacteria (LAB) and 60 coagulase-negative staphylococci (CNS) were isolated and identified by species-specific PCR or 16s rDNA sequencing. the lactic microflora was mainly constituted by Lactobacillus sakei (80% of isolates) and Lactobacillus curvatus (15% of isolates), Leuconostoc mesenteroides and Lactobacillus reuteri were also found. Among cNs, Staphylococcus xylosus was the main species isolated. The incidence of Enterobacteriaceae can be considered safe. The pH values were relatively high in both batches. This investigation indicates that home-made Sardinian sausages can be classified as a typical Mediterranean-type of dry, naturally-fermented sausages, characterised by a low acidification rate and high final pH. [ABSTRACT FROM AUTHOR]
- Published
- 2007