Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

ABSTRACT: In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (> 100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterize

SUBMITTER: Rantsiou K 

PROVIDER: S-EPMC1082564 | biostudies-literature | 2005 Apr

REPOSITORIES: biostudies-literature