Characterization of lactobacilli involved in the ripening of soppressata molisana,a typical southern Italy fermented sausage |
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| Affiliation: | 1. Unité de recherche Valorisation des Ressources Naturelles, Molécules Bioactives et Analyses Physicochimiques et Biologiques, Université des Frères Mentouri Constantine, Algeria;2. Università degli Studi di Salerno, Dipartimento di Farmacia, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy;3. Istituto di Scienze dell''Alimentazione CNR-ISA, Via Roma 64, 83100 Avellino, Italy |
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| Abstract: | Lactobacillusspecies (183 strains) isolated during the ripening of soppressata molisana, a typical fermented sausage from Molise, were characterized. Of these isolates the large majority (125 strains) was classified asLactobacillus sake. Few strains were obligately heterofermentative and were identified asLb. brevis. All strains were able to grow in the presence of 8% NaCl and a large majority was able to grow in the presence of 10% NaCl. No strains were able to hydrolyse pork fat at 18°C. Several isolates were H2O2and acetoin producers. Few strains were responsible for slime production. All the isolates also showed high resistance to nitrites. |
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