腐生葡萄球菌
微球菌科
木糖葡萄球菌
成熟
食品科学
生物
开胃菜
瑞士乳杆菌
干酪成熟
乳酸菌
微生物学
细菌
微球菌
发酵
葡萄球菌
人口
乳杆菌科
琼脂
乳酸
金黄色葡萄球菌
人口学
社会学
遗传学
作者
Salvatore Coppola,Gianluigi Mauriello,Maria Aponte,Giancarlo Moschetti,Francesco Villani
出处
期刊:Meat Science
[Elsevier]
日期:2000-12-01
卷期号:56 (4): 321-329
被引量:129
标识
DOI:10.1016/s0309-1740(00)00046-2
摘要
Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures. Salami were sampled internally and externally, and the following microbial groups were studied: lactic acid bacteria, Micrococcaceae and yeasts. The results obtained indicated that lactobacilli constituted the predominant flora, both on the surface and in the interior of the pieces throughout the ripening period. Micrococcaceae and yeasts were also found in considerable number in both locations. Characterisation of 191 lactic isolates indicated that the salami microflora was dominated by homofermentative lactobacilli; approximately 63% of them could be identified as Lactobacillus sake; 40% showing the traits of a racemase negative variant of this species, once referred to Lactobacillus bavaricus. Yeast population mainly comprised Debaryomyces strains. All the colonies grown on mannitol salt and Kranep agar were catalase-positive cocci; novobiocin-resistant staphylococci were the only Micrococcaceae found. The API Staph identification system did not prove to be reliable: 82% of the isolates remained unidentified. To achieve improved characterisation, cluster analysis was subsequently performed on this group, corroborating the existence of a fairly homogeneous group representing an intermediate variety between Staphylococcus xylosus and Staphylococcus saprophyticus that was isolated during the whole ripening process.
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