Assessment of microbial ecology in artisanal salami during maturation via metataxonomic analysis
DOI:
https://doi.org/10.5327/fst.00147Keywords:
artisanal sausage, fungi, bacteria, metataxonomicsAbstract
The microbiota in artisanal fermented products plays a crucial role in determining the quality, color, texture, and flavor of salami. Thus, the aim of this study was to identify the microbial population in salami samples throughout the maturation process. Species identification was performed using second-generation high-throughput sequencing of the intergenic ITS region for fungi and the V3/V4 regions of the 16S rRNA gene for bacteria. For bacteria, 197 genera and 572 species were identified during maturation. Acinetobacter spp. (13%), Enterobacter (10%), Enterococcus (9%), and Bacillus (9%) were more abundant on day 0. On day 14 of fermentation, the predominant genera were Acinetobacter (20%), Enterobacter (18%), Citrobacter (17%), lactic acid bacteria genera (20%), and Aeromonas (10%). At the end of maturation (day 28), Companilactobacillus (10%) and Staphylococcus (64%) were predominant. In addition, 39 genera and 76 species of fungi were found throughout maturation. The most abundant fungal genera on day 0 were Yarrowia (24.96%), Pichia (23.91%), Fusarium (10.99%), and Candida (10.38%). On day 14, the prominent fungal genera were Hyphopichia (73.85%) and Yarrowia (18.81%), while on the 28th day, Hyphopichia (73.73%), Aspergillus (14.61%), and Wallemia (6.30%) were predominant. Finally, this study was able to identify the total microbiota using a metataxonomic approach.
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