New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review

• Published in: International journal of food microbiology Vol. 108; no. 2; pp. 255 - 267
• Main Authors: Rantsiou, Kalliopi, Cocolin, Luca
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 25.04.2006; Elsevier
• Subjects: Animals; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Biological and medical sciences; chemotaxonomy; coagulase negative staphylococci; Colony Count, Microbial; Culture Media; DGGE; DNA, Bacterial - analysis; DNA, Fungal - analysis; Ecology; Enterococcus; Fermentation; fermented foods; Fermented sausages; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; isolation; lactic acid bacteria; Meat and meat product industries; Meat Products - microbiology; microbial ecology; microbial load; Molecular methods; molecular systematics; PCR; random amplified polymorphic DNA technique; RAPD; sausages; Swine; yeasts; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification; Ecology; Fermented sausages; Molecular methods; RAPD; PCR; DGGE; Sausage; Meat product; Pork product; Review; Method; Fermented product; Polymerase chain reaction; Development; Molecular biology
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2005.11.013

The microflora of different types of fermented sausages has been defined by isolation and biochemical identification of the microorganisms commonly found in these products. It is generally agreed that the main microbial groups involved in such products are lactic acid bacteria and coagulase-negative cocci. In addition, and depending on the product, other groups may play a role, such as yeasts and enterococci. 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. More 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 review 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.