Micobiota autoctono e uso di biocompetitori in un impianto per la produzione di Culatello

Abstract

One artisanal plant manufacturing Culatello (a typical Italian dry-cured meat product) was sampled on summer and winter to assess the mycobiota occurring in the air of the ripening rooms and on product, with special attention given to undesired moulds and potential mycotoxin producers. Among the house-mycobiota, fungal strains potentially producing ochratoxin A were sporadically isolated and resulted the least prevailing species collected from culatelli, while fungal strains producing unpleasant spots on the casings were massively found in the first steps of the ageing process, even if their presence proved to diminish at the end of the ageing time. For this reason, a study concerning the use of fungal autochthonous strains as biocompetitors was carried out, in order to find out a possible solution to the settlement of certain undesired moulds on meat derivatives. Autochthonous Eurotium and Penicillium strains were selected and inoculated on some culatelli, to act as biocompetitors over Sporendonema spp. naturally contaminating products. Despite its fluctuating concentration, the undesired mould gave samples a spotted, flame-red appearance throughout the ageing process, so it can be stated that use of our autochthonous biocompetitors do not represent an effective counter-action against moulds producing unpleasant spots on meat products.