Handbook of Meat Processing

Species Origin of spontaneously

fermented sausages

Identifi cation approach

St. sciuri Italy

Boznia - Herzegovina

Phenotypic 4, 10

RAPD - PCR - sequencing of 16S - rRNA gene 4

St. simulans Greece

Bosnia - Herzegovina

Phenotypic 10, 24

St. succinus Italy

France

PCR - DGGE 6, 23

PFGE - Sequencing of sodA int gene 8

RAPD - PCR - sequencing of 16S - rRNA gene 21

St. vitulus Spain SDS - PAGE - sequencing of 16S - rRNA gene 18

St. warneri Italy

France

Spain

Serbia

PCR - DGGE^6

PFGE - Sequencing of sodA int gene 8

16S – 23S Rdna intergenic region amplifi cation - species

specifi c PCR 9

Phenotypic 10

Species specifi c PCR 11

St. xylosus Slovakia

Italy

Spain

Greece

Croatia

Hungary

Species specifi c PCR 2, 11

Phenotypic 4, 10, 24

RAPD - PCR - sequencing of 16S - rRNA gene 4

PCR - DGGE 6, 18,22, 23

16S – 23S rDNA intergenic region amplifi cation - species

specifi c PCR 9

SDS - PAGE - sequencing of 16S - rRNA gene 18

Mc. caseolyticus Italy PCR - DGGE^11

Bc. subtilis Italy RAPD - PCR - sequencing of 16S - rRNA gene 21

Kc. varians Spain 16S – 23S rDNA intergenic region amplifi cation - species

specifi c PCR 9

En. faecalis Greece

Serbia

Argentina

Sequencing of 16S - rRNA gene 5

PCR - DGGE 15

En. faecium Greece PFGE - sequencing of 16S - rRNA gene 25

En. faecium/durans Greece Sequencing of 16S - rRNA gene 5

PCR - DGGE 7

En. fl avescens Argentina PCR - DGGE^15

En. mundtii Argentina PCR - DGGE^15

En. pseudoavium Italy PCR - DGGE 7, 16

En. durans Argentina PCR - DGGE^15

Db. hansenii Italy PCR - DGGE 3, 17, 22, 23

RAPD - PCR - sequencing of 16S - rRNA gene 21

Cd. psychrophila Italy PCR - DGGE^3

Sc. barnettii Italy PCR - DGGE^3

Pn. hirsutum Italy PCR - DGGE^3

Mt. pulcherrima Italy PCR - DGGE^17

Lc.: Lactococcus; Lb.: Lactobacillus; Ln.: Leuconostoc; Pd.: Pediococcus; Ws.: Weissella; St.: Staphylococcus; Mc.:
Macrococcus; Bc.: Bacillus; Kc.: Kocuria; En.: Enterococcus; Db.: Debaryomyces; Cd.: Candida; Sc.: Saccharomyces;
Pn.: Penicillium; Mt.: Metschnikowia
1 Urso et al. 2006 ;^2 Simonova et al. 2006 ;^3 Silvestri et al. 2007 ;^4 Rebecchi et al. 1998 ;^5 Rantsiou et al. 2006 ;^6 Rantsiou
et al. 2005a ;^7 Rantsiou et al. 2005b ;^8 Morot - Bizot et al. 2006 ;^9 Martin et al. 2006 ;^10 Kozacinski et al. 2008 ;^11 Iacumin
et al. 2006 ;^12 Aymerich et al. 2006 ;^13 Andrighetto et al. 2001 ;^14 Fontana et al. 2005a ;^15 Fontana et al. 2005b ;
16 Comi et al. 2005 ;^17 Cocolin et al. 2006 ;^18 Cocolin et al. 2001 ;^19 Benito et al. 2008a ;^20 Benito et al. 2008b ;^21 Baruzzi
et al. 2006 ;^22 Aquilanti et al. 2007 ;^23 Villani et al. 2007 ;^24 Drosinos et al. 2007 ;^25 Paramithiotis et al. 2008

Table 9.1. Microbial diversity in spontaneously fermented sausages throughout the world (cont.)

189