Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecolo...
| Autores principales: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/3192 https://www.sciencedirect.com/science/article/pii/S0168160516303488 https://doi.org/10.1016/j.ijfoodmicro.2016.07.002 |
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| author | Fontana, Cecilia Alejandra Bassi, Daniela López, Constanza María Pisacane, Vicenza Otero, María Claudia Puglisi, Edoardo Rebecchi, Annalisa Cocconcelli, Pier Sandro Vignolo, Graciela Margarita |
| author_browse | Bassi, Daniela Cocconcelli, Pier Sandro Fontana, Cecilia Alejandra López, Constanza María Otero, María Claudia Pisacane, Vicenza Puglisi, Edoardo Rebecchi, Annalisa Vignolo, Graciela Margarita |
| author_facet | Fontana, Cecilia Alejandra Bassi, Daniela López, Constanza María Pisacane, Vicenza Otero, María Claudia Puglisi, Edoardo Rebecchi, Annalisa Cocconcelli, Pier Sandro Vignolo, Graciela Margarita |
| author_sort | Fontana, Cecilia Alejandra |
| collection | INTA Digital |
| description | Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated:
a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological
counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota.
When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening,while A production revealed a more heterogeneous RAPD pattern during thewhole fermentation process. The constant presence
of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality. |
| format | Artículo |
| id | INTA3192 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA31922020-11-03T13:46:14Z Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity Fontana, Cecilia Alejandra Bassi, Daniela López, Constanza María Pisacane, Vicenza Otero, María Claudia Puglisi, Edoardo Rebecchi, Annalisa Cocconcelli, Pier Sandro Vignolo, Graciela Margarita Llama Carne Ecología Microbiana Lactobacillus Productos Fermentados Meat Microbial Ecology Fermented Products Sausages Carne de Llama Embutidos Lactobacillus Sakei High-Throughput Sequencing RAPD Technological Properties Propiedades Tecnológicas Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening,while A production revealed a more heterogeneous RAPD pattern during thewhole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality. EEA Famaillá Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina Fil: Bassi, Daniela. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Pisacane, Vicenza. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia Fil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina Fil: Puglisi, Edoardo. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia 2018-08-27T14:08:22Z 2018-08-27T14:08:22Z 2016-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/3192 https://www.sciencedirect.com/science/article/pii/S0168160516303488 0168-1605 https://doi.org/10.1016/j.ijfoodmicro.2016.07.002 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International journal of food microbiology 236 : 17-25. (November 2016) |
| spellingShingle | Llama Carne Ecología Microbiana Lactobacillus Productos Fermentados Meat Microbial Ecology Fermented Products Sausages Carne de Llama Embutidos Lactobacillus Sakei High-Throughput Sequencing RAPD Technological Properties Propiedades Tecnológicas Fontana, Cecilia Alejandra Bassi, Daniela López, Constanza María Pisacane, Vicenza Otero, María Claudia Puglisi, Edoardo Rebecchi, Annalisa Cocconcelli, Pier Sandro Vignolo, Graciela Margarita Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title | Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title_full | Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title_fullStr | Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title_full_unstemmed | Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title_short | Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity |
| title_sort | microbial ecology involved in the ripening of naturally fermented llama meat sausages a focus on lactobacilli diversity |
| topic | Llama Carne Ecología Microbiana Lactobacillus Productos Fermentados Meat Microbial Ecology Fermented Products Sausages Carne de Llama Embutidos Lactobacillus Sakei High-Throughput Sequencing RAPD Technological Properties Propiedades Tecnológicas |
| url | http://hdl.handle.net/20.500.12123/3192 https://www.sciencedirect.com/science/article/pii/S0168160516303488 https://doi.org/10.1016/j.ijfoodmicro.2016.07.002 |
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