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