Luca Belleggia, Vesna Milanović, Ilario Ferrocino, Luca Cocolin, M Naceur Haouet, Stefania Scuota, Antonietta Maoloni, Cristiana Garofalo, Federica Cardinali, Lucia Aquilanti, Massimo Mozzon, Roberta Foligni, Marina Pasquini, Maria Federica Trombetta, Francesca Clementi, Andrea Osimani
Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status. To disclose the microbial ecology of a model Ciauscolo salami manufacture during its natural fermentation, viable counting, amplicon-based sequencing and real-time PCR were applied. The volatilome during fermentation was also characterized. The results allowed previously undetected species to be discovered. The core microbiota was composed by Lactobacillus algidus, Leuconostoc carnosum, Lactobacillus sakei, Debaryomyces hansenii, Glomus hyderabadensis, Tilletiopsis washingtonensis, and Kurtzmaniella zeylanoides...
March 20, 2020: Meat Science