Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages
2005
Ammor, Salim | Rachman, Cinta | Chaillou, Stéphane | Prevost, Hervé | Dousset, Xavier | Zagorec, Monique | Dufour, Eric | Chevallier, Isabelle | Unité de recherche Typicité des Produits alimentaires ; Ecole Nationale d'Ingénieurs des Travaux Agricoles de Clermont-Ferrand (ENITAC) | École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) | Laboratoire de recherches sur la viande ; Institut National de la Recherche Agronomique (INRA)
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Afficher plus [+] Moins [-]anglais. Aims: A survey on lactic acid bacteria isolated from a small.-scale facility producing traditional dry sausage. A first report on LAB in raw material, products and processing equipment. Methods and Results: A total of 88 isolates were identified phenotypically and genotypically. Phenotypic characterization at the species level indicated that 36 (40.9%) were Lactobacillits sakei, 27 (30.68%) were Enterococcus faecitum, 14 (15.90%) were "Enterococcus seriolicida", 10 (11.36%) were Enterococcus faecalis and I (1.13%) was Leuconostoc mesenteroides subsp. mesenteroides/dextranicum 2. In general, genotypic identification correlated well with phenotypic classification since it indicated 36 Lb. sakei, 22 Ec. faecium, 16 Lactococcus garvieae (senior synonym of Ec. seriolicida), 11 Vagococcus carniphilus and 1 Ln. mesenteroides subsp. mesenteroides. Two isolates were assigned as Enterococcus spp. Conclusions: While Ec. faecium, Vc. carniphilus and Lc. garvieae were the predominant species isolated from processing equipment and raw material, Lb. sakei species became the predominant species during fermentation of the product. Significance and Impact of the Study: This study constitutes the first step in the designing process of LAB starter cultures endogenous to the small-scale facility in order to protect the typical organoleptic characteristics of its traditional dry sausage. Otherwise, the presence of undesirable micro-organisms in the processing equipment emphasizes the necessity of improving the general hygienic conditions of sausage production in this facility.
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