Abstract
The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages, produced using starter cultures. After ripening, some relevant organoleptic defects (off-odour, crust formation) were observed. Therefore, analyses were carried out in the inner and outer sausage section to explain this phenomenon. Microbiological analyses indicated a high meat batter contamination and metagenomic analyses evidenced the inability of LAB starter cultures to lead the fermentation process. The results of this not controlled fermentation were the accumulation of high levels of biogenic amines (including histamine) and the formation of a volatile profile different if compared with similar products. Indeed, the volatilome analysis revealed unusually high amounts of molecules such as isovaleric acid, propanoic acid, 1-propanol, which can be responsible for off-odours. This study demonstrated that starter culture use needs to be modulated in relation to production parameters to avoid safety and organoleptic concerns.
Highlights
Ventricina is a fermented sausage typically produced in some Italian areas comprised between Abruzzo and Molise Regions
The defects presented by the fermented sausages must be attributed in the first instance to a failure in the activity of the selected lactic acid bacteria (LAB) (Lat. sakei and P. pentosaceus) added as starter cultures to lead the fermentation
The raw meat was characterized by a high microbial count and the starter cultures were not able to colonize the environment reducing or inhibiting the growth of the wild LAB communities as demonstrated by the metagenomic analysis
Summary
Ventricina is a fermented sausage typically produced in some Italian areas comprised between Abruzzo and Molise Regions. Despite the wide variability of local recipes, Ventricina is usually obtained by cutting pork lean meat, which represents about 80% of sausage, in rather big cubes (3–4 cm). In addition to salt and pepper, sometimes powdered sweet pepperoni and fennel flowers/seeds may be added. This sausage is stuffed in pork stomach for ripening, explaining the etymology of the Italian name (ventre = stomach). After the first 50 days of ripening, the external part is covered with pork lard to avoid excessive water losses [1,2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
