Mangia, Nicoletta Pasqualina and Murgia, Marco Ambrogio and Garau, Giovanni and Merella, Roberto and Deiana, Pietrino (2006) Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement. Options méditerranéennes. Série A: Séminaires méditerranéens, Vol. 78 , p. 273-277. ISSN 1016-121X. Article.
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With the aim of improving the quality and the value of the Sardinian sheep sausage, the microflora involved in fermentation and ripening processes of this traditional foodstuff has been studied and characterized. During the fermentation phase a prominent presence of micrococci and staphylococci has been observed. The lactic acid bacteria (LAB) that were showing a slow growth rate during the first days were found as the prevalent microflora during the ripening. The presence of coliforms was observed especially during the early fermentation phase. Salmonella and Listeria spp. were never detected. Bacterial species identified were Lactobacillus plantarum, Staphylococcus xylosus, Staphylococcus lentus, Kocuria varians, Micrococcus spp. while yeast strains belonged to Trichosporon spp. Debaryomyces hansenii and Candida famata. The technological selection of autochthonous LAB and staphylococci, which is actually ongoing, will be crucial for the development of starter cultures suitable for the quality improvement of this typical Mediterranean foodstuff.
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