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Food microbiology v.70, 2018년, pp.94 - 102   SCI SCIE
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Different Lactobacillus populations dominate in “Chorizo de LeOn” manufacturing performed in different production plants

Quijada, Narciso M. (Instituto Tecnológico Agrario de Castilla y León (ITACyL), Laboratory of Molecular Biology and Microbiology, Valladolid, Spain ) ; De Filippis, Francesca (University of Naples Federico II, Department of Agricultural Sciences, Portici, Italy ) ; Sanz, José (Instituto de Ciencia y Tecnología de los Alimentos ICTAL, Microbiology, León, Spain ) ; Javier (Instituto de Ciencia y Tecnología de los Alimentos ICTAL, Microbiology, León, Spain ) ; García-Fernández, María del Camino (Universidad de Burgos, Department of Biotechnology and Food Science, Burgos, Spain ) ; Rodríguez-Lázaro, David (University of Naples Federico II, Department of Agricultural Sciences, Portici, Italy ) ; Ercolini, Danilo (Instituto Tecnológico Agrario de Castilla y León (ITACyL), Laboratory of Molecular Biology and Microbiology, Valladolid, Spain ) ; Hernández, Marta ;
  • 초록  

    Abstract “ Chorizo de LEon ” is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus ) and coagulase-negative cocci (mainly Staphylococcus ) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fermented sausages. In this study, samples from raw minced meat to final products were taken from five different producers and the microbial diversity was investigated by high-throughput sequencing of 16S rRNA gene amplicons. The diverse microbial composition observed during the first stages of “ Chorizo de LEon ” evolved during ripening to a microbiota mainly composed by Lactobacillus in the final product. Oligotyping performed on 16S rRNA gene sequences of Lactobacillus and Staphylococcus populations revealed sub-genus level diversity within the different manufacturers, likely responsible of the characteristic organoleptic properties of the products from different companies. Highlights Evolution of dry fermented sausage microbiota is characterized by HTS. The microbial diversity evolved during ripening to at least 65% of Lactobacillus. Oligotyping of the 16S rRNA gene is proposed for sub-genus level diversity studies. Sub-genus diversity allows to differentiate different manufacturers.


  • 주제어

    Microbial ecology .   Sequencing .   Food fermentation .   Lactobacillus .   Oligotyping.  

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