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Food Res Int

Title:		Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages
Author(s):		Belleggia L; Ferrocino I; Reale A; Corvaglia MR; Milanovic V; Cesaro C; Boscaino F; Di Renzo T; Garofalo C; Cardinali F; Aquilanti L; Cocolin L; 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. Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy. Electronic address: anna.reale@isa.cnr.it. Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, 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:		Food Res Int
Year:		2022
Volume:		20220224
Issue:
Page Number:		111063 -
DOI:		10.1016/j.foodres.2022.111063
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"In the present study, bacterial and fungal diversity, as well as volatile profiles, of ready-to-eat Portuguese Painho de Porco Preto fermented sausages manufactured by two artisanal producers in the districts of Beja (producer A) and Evora (producer B) were studied. To this end, different selective growth media and a metataxonomic analysis were combined with Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) analysis. The results of the microbiological viable counts revealed active microbial populations of lactic acid bacteria (up to 8 Log cfu g(-1)), coagulase negative cocci (up to 6 Log cfu g(-1)), and eumycetes (up to 6 Log cfu g(-1)). Bacterial populations were characterized by high relative frequencies of Latilactobacillus sakei (up to 72%), together with Weissella and Staphylococcus equorum. The mycobiota was mainly dominated by Debaryomyces hansenii (up to 55% of the relative frequency) and Kurtzmaniella zeylanoides (up to 24% of the relative frequency). Unexpected species as Wickerhamomyces subpelliculosus and Zygosaccharomyces rouxii were also detected. HS-SPME-GC/MS analysis allowed to identify a complex volatile profile, showing 159 volatile organic compounds (VOCs). VOCs belonged to twelve classes, such as aldehydes, ketones and lactones, esters and acetates, alcohols, terpenoids, sulfur compounds, aliphatic hydrocarbons, aromatic hydrocarbons, nitrogen compounds, acids, furans and pyrans, and phenols. The analysis of VOCs composition provided evidence that samples from the two producers (A and B) were different, as confirmed by the Principal Component Analysis. Hence, it is likely that the raw materials used, as well as variations related with the empirical practice of the butchers, strongly influenced the final product. The results obtained in the present study represent a further advancement in the knowledge on the biodiversity and VOCs composition of Portuguese fermented sausages. To better understand the interactions occurring between the autochthonous microorganisms and the meat batter in the Painho de Porco Preto fermented sausage, microbial and VOCs dynamics must be further deepened throughout the production process"
Keywords:		Bacteria *Meat Products/analysis *Microbiota Portugal Solid Phase Microextraction *Volatile Organic Compounds/analysis Biodiversity Debaryomyces hansenii Latilactobacillus sakei Metataxonomic analysis Mycobiota Volatilome;
Notes:		"MedlineBelleggia, Luca Ferrocino, Ilario Reale, Anna Corvaglia, Maria Rita Milanovic, Vesna Cesaro, Cristiana Boscaino, Floriana Di Renzo, Tiziana Garofalo, Cristiana Cardinali, Federica Aquilanti, Lucia Cocolin, Luca Osimani, Andrea eng Canada 2022/04/12 Food Res Int. 2022 May; 155:111063. doi: 10.1016/j.foodres.2022.111063. Epub 2022 Feb 24"