Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy

Luca Belleggia,Ilario Ferrocino,Anna Reale,M Naceur Haouet,Maria Rita Corvaglia,Vesna Milanović,Floriana Boscaino,Tiziana Di Renzo,Sara Di Bella,Monica Borghi,Silvana Farneti,Cristiana Cesaro,Cristiana Garofalo,Federica Cardinali,Lucia Aquilanti, Evan Musari,Luca Cocolin,Andrea Osimani

Food Research International（2022）

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摘要

•Fermented liver sausages collected from twenty artisan producers were studied.•The bacterial biota displayed the highest frequency (80%) of Latilactobacillus sakei.•Debaryomyces hansenii, Staphylococcus xylosus, Staphylococcus equorum were found.•Main volatiles included terpenoids, aldehydes, ketones, alcohols, esters, and acids.•Hepatitis E virus assessed via real-time-RT-(q)PCR assay was never detected.

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关键词

Latilactobacillus sakei,Debaryomyces hansenii,Liver,Metataxonomic analysis,Traditional product

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