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Two traditional sausage products (“salsiccia” and\ud“salame”) processed from the raw meat of the Black Sicilian\udswine “Suino Nero dei Nebrodi” were microbiologically\udinvestigated during the manufacturing and ripening stages.\udBoth products were dominated by lactic acid bacteria\ud(LAB), especially rod-shaped types. The concentration of\udenterococci was consistent in salame. Coagulase-negative\udcocci increased slower than LAB. Yeasts showed an increasing\udtrend during the ripening of both products. Enterobacteriaceae\udwere counted at a constant level of about 105 CFU/g in\udboth products, while pseudomonads diminished during ripening.\udCoagulase-positive staphylococci, Listeria monocytogenes\udand Salmonella spp. were not detected at the end of\udthe ripening process. Characterisation of LAB at the strain and\udspecies level revealed that Lactococcus lactis was found only\udin the meat mixture, while Lactobacillus sakei and various\udenterococci persisted during the monitoring period. Some LAB\udstrains isolated from sausages were also identified on the surface\udof the factory equipment. Two strains (Lactobacillus sakei\udSS106A and Enterococcus faecalis SS91) were characterised\udby their anti-Listeria properties due to bacteriocin-like inhibitory\udsubstance production. A multiple strain starter composed\udof Lactobacillus sakei and enterococci has been proposed to\udmaintain the typical characteristics of the two fermented meat\udproducts microbiologically investigated in this study

Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”