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Food Res Int

Title:		Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
Author(s):		Belleggia L; Ferrocino I; Reale A; Boscaino F; Di Renzo T; Corvaglia MR; Cocolin L; Milanovic V; Cardinali F; Garofalo C; Clementi F; Aquilanti 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:		2020
Volume:		20200721
Issue:
Page Number:		109567 -
DOI:		10.1016/j.foodres.2020.109567
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Among typical Portuguese sausages, the cacholeira blood sausage undoubtedly represents one of the most popular preparations. To the authors' knowledge, a lack of information on both the microbiota and the volatile organic compounds (VOCs) of this blood-containing sausage emerges from the available scientific literature. This study represents the first characterization of physico-chemical, microbiological and volatile traits of Portuguese cacholeira blood sausage. To this end, ready-to-eat cacholeira blood sausages were collected from two production batches manufactured in summer (batch 1) and autumn (batch 2). Viable counts showed active microbial communities mainly composed by lactic acid bacteria, coagulase negative cocci, enterococci and eumycetes. The metataxonomic approach showed a simple bacterial composition, which was dominated by Lactobacillus sakei in both the analyzed batches (1 and 2) considered. Carnobacterium, Enterococcus, Kluyvera, Lactococcus and Serratia were found as minor genera. The mycobiota varied according to the production season. Batch 1 was dominated by Starmerella apicola, Debaryomyces hansenii and Candida tropicalis, whereas batch 2 was dominated by D. hansenii. Moreover, Aspergillus spp., Kurtzmaniella zeylanoides, Saccharomyces cerevisiae, Kurtzmaniella santamariae, Brettanomyces bruxellensis and Pichia kluyveri were detected in both the batches as minority species. Seventy-two volatile compounds were identified, including esters, phenols, terpenoids, acids, alcohols, ketones, aldehydes, lactones, furans, sulphur and nitrogen compounds. Significant differences were seen in the amount of some compounds, as a feasible consequence of differences in the raw materials, artisan production and seasonality"
Keywords:		Brettanomyces Fermentation *Microbiota Pichia Portugal Saccharomycetales Taste *Volatile Organic Compounds Debaryomyces hansenii Lactobacillus sakei Mycobiota Starmerella apicola Volatilome;
Notes:		"MedlineBelleggia, Luca Ferrocino, Ilario Reale, Anna Boscaino, Floriana Di Renzo, Tiziana Corvaglia, Maria Rita Cocolin, Luca Milanovic, Vesna Cardinali, Federica Garofalo, Cristiana Clementi, Francesca Aquilanti, Lucia Osimani, Andrea eng Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109567. doi: 10.1016/j.foodres.2020.109567. Epub 2020 Jul 21"