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Meat Sci

Title:		Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
Author(s):		Belleggia L; Milanovic V; Ferrocino I; Cocolin L; Haouet MN; Scuota S; Maoloni A; Garofalo C; Cardinali F; Aquilanti L; Mozzon M; Foligni R; Pasquini M; Trombetta MF; Clementi F; Osimani A;
Address:		"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, Ancona, Italy. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy. Electronic address: ilario.ferrocino@unito.it. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy. Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universita Politecnica delle Marche, via Brecce Bianche, Ancona, Italy. Electronic address: a.osimani@univpm.it"
Journal Title:		Meat Sci
Year:		2020
Volume:		20200320
Issue:
Page Number:		108128 -
DOI:		10.1016/j.meatsci.2020.108128
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status. To disclose the microbial ecology of a model Ciauscolo salami manufacture during its natural fermentation, viable counting, amplicon-based sequencing and real-time PCR were applied. The volatilome during fermentation was also characterized. The results allowed previously undetected species to be discovered. The core microbiota was composed by Lactobacillus algidus, Leuconostoc carnosum, Lactobacillus sakei, Debaryomyces hansenii, Glomus hyderabadensis, Tilletiopsis washingtonensis, and Kurtzmaniella zeylanoides. Salmonella spp. and Listeria monocytogenes were absent in all the samples; moreover, multiplex real-time PCR revealed the absence of the target genes bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP), encoding botulinic toxins. Volatilome, deeply depending on microbiological metabolism, was characterized by spices-derived components. Limonene, sabinene, alpha- and beta-pinene, 3-carene, and alpha-thujene were the most represented monoterpene hydrocarbons, whereas beta- and alpha-copaene were the most represented sesquiterpene hydrocarbons. Allyl methyl sulphide and diallyl disulphide were the major aliphatic sulphur compounds, together with diallyl sulphide and allyl methyl disulphide"
Keywords:		Animals Bacteria/isolation & purification Botulinum Toxins/genetics Fermentation *Food Microbiology Fungi/isolation & purification High-Throughput Nucleotide Sequencing Meat Products/analysis/*microbiology *Microbiota Multiplex Polymerase Chain Reaction/m;
Notes:		"MedlineBelleggia, Luca Milanovic, Vesna Ferrocino, Ilario Cocolin, Luca Haouet, M Naceur Scuota, Stefania Maoloni, Antonietta Garofalo, Cristiana Cardinali, Federica Aquilanti, Lucia Mozzon, Massimo Foligni, Roberta Pasquini, Marina Trombetta, Maria Federica Clementi, Francesca Osimani, Andrea eng England 2020/03/30 Meat Sci. 2020 Jul; 165:108128. doi: 10.1016/j.meatsci.2020.108128. Epub 2020 Mar 20"