Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.

Autores
Fontana, Cecilia Alejandra; Bassi, Daniel; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier; Vignolo, Graciela Margarita
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening, while A production revealed a more heterogeneous RAPD pattern during the whole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productions was revealed by HTS and confirmed by speciesspecific PCR from isolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality.
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Bassi, Daniel. Universita Cattolica del Sacro Cuore; Italia
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Pisacane, Vicenza. Universita Cattolica del Sacro Cuore; Italia
Fil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Puglisi, Edoardo. Universita Cattolica del Sacro Cuore; Italia
Fil: Rebecchi, Annalisa. Universita Cattolica del Sacro Cuore; Italia
Fil: Cocconcelli, Pier. Universita Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
Llama Meat
Fermented Sausages
High-Throughput Sequencing (Hts)
Lactobacillus Sakei
Rapd
Technological Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30292
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/30292
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.Fontana, Cecilia AlejandraBassi, DanielLópez, Constanza MaríaPisacane, VicenzaOtero, María ClaudiaPuglisi, EdoardoRebecchi, AnnalisaCocconcelli, PierVignolo, Graciela MargaritaLlama MeatFermented SausagesHigh-Throughput Sequencing (Hts)Lactobacillus SakeiRapdTechnological PropertiesLlama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening, while A production revealed a more heterogeneous RAPD pattern during the whole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productions was revealed by HTS and confirmed by speciesspecific PCR from isolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality.Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Bassi, Daniel. Universita Cattolica del Sacro Cuore; ItaliaFil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Pisacane, Vicenza. Universita Cattolica del Sacro Cuore; ItaliaFil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Puglisi, Edoardo. Universita Cattolica del Sacro Cuore; ItaliaFil: Rebecchi, Annalisa. Universita Cattolica del Sacro Cuore; ItaliaFil: Cocconcelli, Pier. Universita Cattolica del Sacro Cuore; ItaliaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier Science2016-07-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30292Fontana, Cecilia Alejandra; Bassi, Daniel; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; et al.; Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.; Elsevier Science; International Journal of Food Microbiology; 236; 12-7-2016; 17-250168-16051879-3460CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2016.07.002info:eu-repo/semantics/altIdentifier/url/http://sciencedirect.com/science/journal/01681605info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:02:14Zoai:ri.conicet.gov.ar:11336/30292instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:02:14.896CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
title Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
spellingShingle Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
Fontana, Cecilia Alejandra
Llama Meat
Fermented Sausages
High-Throughput Sequencing (Hts)
Lactobacillus Sakei
Rapd
Technological Properties
title_short Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
title_full Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
title_fullStr Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
title_full_unstemmed Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
title_sort Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.
dc.creator.none.fl_str_mv Fontana, Cecilia Alejandra
Bassi, Daniel
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier
Vignolo, Graciela Margarita
author Fontana, Cecilia Alejandra
author_facet Fontana, Cecilia Alejandra
Bassi, Daniel
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier
Vignolo, Graciela Margarita
author_role author
author2 Bassi, Daniel
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier
Vignolo, Graciela Margarita
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Llama Meat
Fermented Sausages
High-Throughput Sequencing (Hts)
Lactobacillus Sakei
Rapd
Technological Properties
topic Llama Meat
Fermented Sausages
High-Throughput Sequencing (Hts)
Lactobacillus Sakei
Rapd
Technological Properties
dc.description.none.fl_txt_mv Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening, while A production revealed a more heterogeneous RAPD pattern during the whole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productions was revealed by HTS and confirmed by speciesspecific PCR from isolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality.
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Bassi, Daniel. Universita Cattolica del Sacro Cuore; Italia
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Pisacane, Vicenza. Universita Cattolica del Sacro Cuore; Italia
Fil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Puglisi, Edoardo. Universita Cattolica del Sacro Cuore; Italia
Fil: Rebecchi, Annalisa. Universita Cattolica del Sacro Cuore; Italia
Fil: Cocconcelli, Pier. Universita Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening, while A production revealed a more heterogeneous RAPD pattern during the whole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productions was revealed by HTS and confirmed by speciesspecific PCR from isolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15 °C, pH 4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30292
Fontana, Cecilia Alejandra; Bassi, Daniel; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; et al.; Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.; Elsevier Science; International Journal of Food Microbiology; 236; 12-7-2016; 17-25
0168-1605
1879-3460
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30292
identifier_str_mv Fontana, Cecilia Alejandra; Bassi, Daniel; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; et al.; Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.; Elsevier Science; International Journal of Food Microbiology; 236; 12-7-2016; 17-25
0168-1605
1879-3460
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2016.07.002
info:eu-repo/semantics/altIdentifier/url/http://sciencedirect.com/science/journal/01681605
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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