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Fermented Meat Products

  • Kalliopi Rantsiou
  • Luca Cocolin
Part of the Food Microbiology and Food Safety book series (FMFS)

The natural fermentation of Sausages is a complex microbial process in which the main participants are represented by lactic acid bacteria (LAB) and coagulase-negative cocci (CNC). The microflora of different types of fermented Sausages has been defined by using traditional microbiological methods based on isolation and biochemical identification. Since it appears that the types of microbial groups, or even the specific strains of a given microbial group, that dominate the fermentation, significantly affect the organoleptic profile of the final product, there is an increasing interest in the description of the microbiota that are found in different fermented Sausages. Recently new tools, based on molecular methods, allowing fast and unequivocal identification of strains, isolated from fermented Sausages, became available. These methods have been successfully applied and, in general, biochemical and molecular identification compared well. However, new information comes to light when molecular methods are applied to DNA and/or RNA extracted directly from Sausages. This approach eliminates problems related to traditional isolation. This chapter deals with the recent findings and results of the application of molecular methods, in a culture-dependent and culture-independent manner, on the study of the microflora of fermented Sausages.

Keywords

Lactic Acid Bacterium Lactic Acid Bacterium Strain Fermented Sausage Lactobacillus Sakei Lactobacillus Curvatus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Kalliopi Rantsiou
    • 1
  • Luca Cocolin
    • 1
  1. 1.Dipartimento di Valorizzazione e Protezione delle Risorse AgroforestaliUniversity of TorinoGrugliasco — TorinoItaly

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