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Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

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Abstract

In this study, a starter culture was tentatively made by testing autochthonous Lactobacillus and Staphylococcus strains, isolated from traditional ‘Salsiccia Sarda’ sausage. Three sausage-making trials were carried out using an association of Staphylococcus xylosus + Lactobacillus curvatus (A), Staphylococcus xylosus + Lactobacillus plantarum (B), and Lactobacillus plantarum alone (C). Microbiological profiles, free amino acids, biogenic amines, and free fatty acids were evaluated after 21 days of ripening. Sausages A and B showed the highest number of lactic acid bacteria that produced a rapid acidification of substrates and reduced the number of spoilage microorganisms. Sausages made with L. plantarum alone or together with S. xylosus had the highest content of free amino acids, whereas the one produced with S. xylosus + L. curvatus showed the lowest content of total biogenic amines and best acceptance score. No significant differences among samples were found as to the free fatty acids concentration.

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Abbreviations

BA:

Biogenic amines

Cad:

Cadaverine

CC:

Cystine

CNC:

Coagulase negative cocci

CNS:

Coagulase negative staphylococci

CPS:

Coagulase positive staphylococci

FAA:

Free amino acids

Gpr:

Glycyl-proline (dipeptide)

Him:

Histamine

Hly:

Hydroxylysine

Hyp:

Hydroxyproline

LAB:

Lactic acid bacteria

MM and MMS:

Minced meat samples before and after the addition of starters respectively

Phem:

2-phenylethylamine

Put:

Putrescine

Serm:

Serotonin

Spd:

Spermidine

Spm:

Spermine

Tpr:

Thioproline

Trpm:

Tryptamine

Tym:

Tyramine

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Acknowledgments

This work was supported by the Italian Government, Ministry of University, action PRIN 2004.

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Authors and Affiliations

  1. Dip. di Scienze Ambientali Agrarie e Biotecnologie Agro-alimentari, Università di Sassari, V.le Italia 39, 07100, Sassari, Italy

    Nicoletta P. Mangia, Francesco Fancello & Pietrino Deiana

  2. Dip. Scienze del Suolo delle Piante e degli Alimenti, Università di Bari, via G. Amendola, 165/A, 70126, Bari, Italy

    Antonio Trani, Michele Faccia & Giuseppe Gambacorta

  3. Dip. di Scienze degli Alimenti, Università di Foggia, via Napoli, 25, 71100, Foggia, Italy

    Aldo Di Luccia

Authors
  1. Nicoletta P. Mangia
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  2. Antonio Trani
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  3. Aldo Di Luccia
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  4. Michele Faccia
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  5. Giuseppe Gambacorta
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  6. Francesco Fancello
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  7. Pietrino Deiana
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Correspondence to Antonio Trani.

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Mangia, N.P., Trani, A., Di Luccia, A. et al. Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage. Eur Food Res Technol 236, 557–566 (2013). https://doi.org/10.1007/s00217-013-1915-z

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  • DOI: https://doi.org/10.1007/s00217-013-1915-z

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