Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage

• Published in: Meat science 2000-12, Vol.56 (4), p.321-329
• Main Authors: Coppola, S, Mauriello, G, Aponte, M, Moschetti, G, Villani, F
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Meat and meat product industries
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(00)00046-2

Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures. Salami were sampled internally and externally, and the following microbial groups were studied: lactic acid bacteria, Micrococcaceae and yeasts. The results obtained indicated that lactobacilli constituted the predominant flora, both on the surface and in the interior of the pieces throughout the ripening period. Micrococcaceae and yeasts were also found in considerable number in both locations. Characterisation of 191 lactic isolates indicated that the salami microflora was dominated by homofermentative lactobacilli; approximately 63% of them could be identified as Lactobacillus sake; 40% showing the traits of a racemase negative variant of this species, once referred to Lactobacillus bavaricus. Yeast population mainly comprised Debaryomyces strains. All the colonies grown on mannitol salt and Kranep agar were catalase-positive cocci; novobiocin-resistant staphylococci were the only Micrococcaceae found. The API Staph identification system did not prove to be reliable: 82% of the isolates remained unidentified. To achieve improved characterisation, cluster analysis was subsequently performed on this group, corroborating the existence of a fairly homogeneous group representing an intermediate variety between Staphylococcus xylosus and Staphylococcus saprophyticus that was isolated during the whole ripening process.