PMID- 15812029
OWN - NLM
STAT- MEDLINE
DCOM- 20050706
LR  - 20240322
IS  - 0099-2240 (Print)
IS  - 1098-5336 (Electronic)
IS  - 0099-2240 (Linking)
VI  - 71
IP  - 4
DP  - 2005 Apr
TI  - Culture-dependent and -independent methods to investigate the microbial ecology 
      of Italian fermented sausages.
PG  - 1977-86
AB  - In this study, the microbial ecology of three naturally fermented sausages 
      produced in northeast Italy was studied by culture-dependent and -independent 
      methods. By plating analysis, the predominance of lactic acid bacteria 
      populations was pointed out, as well as the importance of coagulase-negative 
      cocci. Also in the case of one fermentation, the fecal enterocci reached 
      significant counts, highlighting their contribution to the particular 
      transformation process. Yeast counts were higher than the detection limit (> 100 
      CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel 
      electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of 
      the microbial populations present in the sausages during fermentation. The 
      bacterial ecology was mainly characterized by the stable presence of 
      Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was 
      also repeatedly detected. An important piece of evidence was the presence of 
      Lactococcus garvieae, which clearly contributed in two fermentations. Several 
      species of Staphylococcus were also detected. Regarding other bacterial groups, 
      Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified 
      at the beginning of the transformations. In addition, yeast species belonging to 
      Debaryomyces hansenii, several Candida species, and Willopsis saturnus were 
      observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast 
      DGGE profiles highlighted the uniqueness of the fermentation processes studied.
FAU - Rantsiou, Kalliopi
AU  - Rantsiou K
AD  - Dipartimento di Scienze degli Alimenti, via Marangoni 97, 33100 Udine, Italy.
FAU - Urso, Rosalinda
AU  - Urso R
FAU - Iacumin, Lucilla
AU  - Iacumin L
FAU - Cantoni, Carlo
AU  - Cantoni C
FAU - Cattaneo, Patrizia
AU  - Cattaneo P
FAU - Comi, Giuseppe
AU  - Comi G
FAU - Cocolin, Luca
AU  - Cocolin L
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - Appl Environ Microbiol
JT  - Applied and environmental microbiology
JID - 7605801
RN  - 0 (Culture Media)
RN  - 0 (DNA, Bacterial)
RN  - 0 (DNA, Fungal)
SB  - IM
MH  - Bacteria/classification/genetics/growth & development/*isolation & purification
MH  - Colony Count, Microbial
MH  - Culture Media
MH  - DNA, Bacterial/analysis
MH  - DNA, Fungal/analysis
MH  - *Ecosystem
MH  - Electrophoresis/methods
MH  - Fermentation
MH  - Italy
MH  - Meat Products/*microbiology
MH  - Polymerase Chain Reaction/methods
MH  - Sequence Analysis, DNA
MH  - Yeasts/classification/genetics/growth & development/*isolation & purification
PMC - PMC1082564
EDAT- 2005/04/07 09:00
MHDA- 2005/07/07 09:00
PMCR- 2005/04/01
CRDT- 2005/04/07 09:00
PHST- 2005/04/07 09:00 [pubmed]
PHST- 2005/07/07 09:00 [medline]
PHST- 2005/04/07 09:00 [entrez]
PHST- 2005/04/01 00:00 [pmc-release]
AID - 71/4/1977 [pii]
AID - 1891-04 [pii]
AID - 10.1128/AEM.71.4.1977-1986.2005 [doi]
PST - ppublish
SO  - Appl Environ Microbiol. 2005 Apr;71(4):1977-86. doi: 
      10.1128/AEM.71.4.1977-1986.2005.