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Article

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

by
Federica Barbieri
1,
Giulia Tabanelli
2,3,*,
Chiara Montanari
3,
Nicolò Dall’Osso
1,
Vida Šimat
4,
Sonja Smole Možina
5,
Alberto Baños
6,
Fatih Özogul
7,
Daniela Bassi
8,
Cecilia Fontana
8 and
Fausto Gardini
1,3
1
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
2
Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
3
Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
4
University Department of Marine Studies, University of Split, 21000 Split, Croatia
5
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
6
Department of Microbiology, DOMCA S.A.U., 18620 Alhendín, Spain
7
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
8
Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy
*
Author to whom correspondence should be addressed.
Foods 2021, 10(11), 2691; https://doi.org/10.3390/foods10112691
Submission received: 20 October 2021 / Revised: 26 October 2021 / Accepted: 27 October 2021 / Published: 3 November 2021
(This article belongs to the Special Issue New Insights into Food Fermentation)
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Abstract

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.
Keywords: natural fermentation; dry fermented sausages; microbial biodiversity; lactic acid bacteria; CNC; 16S metagenomics natural fermentation; dry fermented sausages; microbial biodiversity; lactic acid bacteria; CNC; 16S metagenomics

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MDPI and ACS Style

Barbieri, F.; Tabanelli, G.; Montanari, C.; Dall’Osso, N.; Šimat, V.; Smole Možina, S.; Baños, A.; Özogul, F.; Bassi, D.; Fontana, C.; et al. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods 2021, 10, 2691. https://doi.org/10.3390/foods10112691

AMA Style

Barbieri F, Tabanelli G, Montanari C, Dall’Osso N, Šimat V, Smole Možina S, Baños A, Özogul F, Bassi D, Fontana C, et al. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods. 2021; 10(11):2691. https://doi.org/10.3390/foods10112691

Chicago/Turabian Style

Barbieri, Federica, Giulia Tabanelli, Chiara Montanari, Nicolò Dall’Osso, Vida Šimat, Sonja Smole Možina, Alberto Baños, Fatih Özogul, Daniela Bassi, Cecilia Fontana, and et al. 2021. "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity" Foods 10, no. 11: 2691. https://doi.org/10.3390/foods10112691

APA Style

Barbieri, F., Tabanelli, G., Montanari, C., Dall’Osso, N., Šimat, V., Smole Možina, S., Baños, A., Özogul, F., Bassi, D., Fontana, C., & Gardini, F. (2021). Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. Foods, 10(11), 2691. https://doi.org/10.3390/foods10112691

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