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Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)
Author(s) -
Parente E.,
Grieco S.,
Crudele M.A.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01328.x
Subject(s) - biology , lactic acid , leuconostoc , pediococcus , ripening , lactobacillus plantarum , bacteria , lactobacillus sakei , fermentation , food science , lactococcus , lactococcus lactis , lactobacillus , genetics
E. PARENTE, S. GRIECO AND M.A. CRUDELE. 2001. Aims: to evaluate the evolution of lactic acid bacteria (LAB) populations in traditional fermented sausages (salsiccia and soppressata) produced in artisanal and industrial plants in Basilicata (Southern Italy). Methods and Results : Four hundred and fourteen lactic acid bacteria (LAB) cultures were isolated from samples of sausages at different stages of ripening. A phenotypic characterization of the isolates was carried out using a set of 28 tests, and 34 clusters were identified at the 80% similarity level using hierarchical cluster analysis. Of the isolates 50% were identified as Lactobacillus sakei (with several biotypes), 22% as Pediococcus spp. (mainly Ped. pentosaceus ), 7% as Leuconostoc (Leuc. carnosum , Leuc. gelidum, Leuc. pseudomesenteroides ), 6% as Lact. plantarum , 1% as Lact. curvatus . Other lactobacilli, including unidentified species, were present in lower numbers. Conclusions: The phenotypic diversity and composition of the LAB flora varied as a function of the production plant, product type and ripening time. Significance and Impact of the Study: A new procedure based on bootstrapping and Multidimensional Scaling was successfully used to obtain a graphical representation of the evolution of the LAB populations.