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

Autores
Fontana, Cecilia Alejandra; Bassi, Daniela; López, Constanza María; Pisacane, Vicenza; Otero, María Claudia; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier Sandro; 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 lowfat 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 thewhole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated 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.
EEA Famaillá
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Bassi, Daniela. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia
Fuente
International journal of food microbiology 236 : 17-25. (November 2016)
Materia
Llama
Carne
Ecología Microbiana
Lactobacillus
Productos Fermentados
Meat
Microbial Ecology
Fermented Products
Sausages
Carne de Llama
Embutidos
Lactobacillus Sakei
High-Throughput Sequencing
RAPD
Technological Properties
Propiedades Tecnológicas
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3192
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3192
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversityFontana, Cecilia AlejandraBassi, DanielaLópez, Constanza MaríaPisacane, VicenzaOtero, María ClaudiaPuglisi, EdoardoRebecchi, AnnalisaCocconcelli, Pier SandroVignolo, Graciela MargaritaLlamaCarneEcología MicrobianaLactobacillusProductos FermentadosMeatMicrobial EcologyFermented ProductsSausagesCarne de LlamaEmbutidosLactobacillus SakeiHigh-Throughput SequencingRAPDTechnological PropertiesPropiedades TecnológicasLlama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat 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 thewhole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated 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.EEA FamailláFil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Bassi, Daniela. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; ItaliaElsevier2018-08-27T14:08:22Z2018-08-27T14:08:22Z2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/3192https://www.sciencedirect.com/science/article/pii/S01681605163034880168-1605https://doi.org/10.1016/j.ijfoodmicro.2016.07.002International journal of food microbiology 236 : 17-25. (November 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:26Zoai:localhost:20.500.12123/3192instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:26.775INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Carne
Ecología Microbiana
Lactobacillus
Productos Fermentados
Meat
Microbial Ecology
Fermented Products
Sausages
Carne de Llama
Embutidos
Lactobacillus Sakei
High-Throughput Sequencing
RAPD
Technological Properties
Propiedades Tecnológicas
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, Daniela
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author Fontana, Cecilia Alejandra
author_facet Fontana, Cecilia Alejandra
Bassi, Daniela
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author_role author
author2 Bassi, Daniela
López, Constanza María
Pisacane, Vicenza
Otero, María Claudia
Puglisi, Edoardo
Rebecchi, Annalisa
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Llama
Carne
Ecología Microbiana
Lactobacillus
Productos Fermentados
Meat
Microbial Ecology
Fermented Products
Sausages
Carne de Llama
Embutidos
Lactobacillus Sakei
High-Throughput Sequencing
RAPD
Technological Properties
Propiedades Tecnológicas
topic Llama
Carne
Ecología Microbiana
Lactobacillus
Productos Fermentados
Meat
Microbial Ecology
Fermented Products
Sausages
Carne de Llama
Embutidos
Lactobacillus Sakei
High-Throughput Sequencing
RAPD
Technological Properties
Propiedades Tecnológicas
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 lowfat 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 thewhole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated 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.
EEA Famaillá
Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Bassi, Daniela. Universita Cattolica del Sacro Cuore. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; 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. Centro Ricerche Biotecnologiche. Istituto di Microbiologia; Italia
description Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat 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 thewhole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productionswas revealed by HTS and confirmed by speciesspecific PCR fromisolated 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 2016-11
2018-08-27T14:08:22Z
2018-08-27T14:08:22Z
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/20.500.12123/3192
https://www.sciencedirect.com/science/article/pii/S0168160516303488
0168-1605
https://doi.org/10.1016/j.ijfoodmicro.2016.07.002
url http://hdl.handle.net/20.500.12123/3192
https://www.sciencedirect.com/science/article/pii/S0168160516303488
https://doi.org/10.1016/j.ijfoodmicro.2016.07.002
identifier_str_mv 0168-1605
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International journal of food microbiology 236 : 17-25. (November 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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