Studio delle proprietà tecnologiche e funzionali di Lactobacillus spp. e stafilococchi coagulasi-negativi isolati da salsiccia di pecora

Lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS) are the main groups involved in sausage fermentation and ripening. LAB are important for safety guarantee of products, while CNS are important for their proteolytic and lipolytic properties. In this study, we identified and analyzed the technological and safety-related properties in LAB and CNS isolated from Sardinian sheep sausage. We found the following dominant bacteria species: <i>Lactobacillus plantarum</i>, <i>L. brevis</i>, <i>Staphylococcus xylosus</i>, <i>S. equorum</i> and <i>S. pasteuri</i>. Concerning to the technological properties, <i>Lactobacillus plantarum</i> showed an important growth capacity, high acidification activity and good lipolytic activity. The proteolytic properties of most CNS, were notable against sarcoplasmic protein, and <i>S. pasteuri</i> showed the highest lipolytic activity. About safety aspects, <i>L. plantarum</i> showed antimicrobial properties against important food borne pathogen. In relation to antibiotic resistance, we found mostly intrinsic resistance in tested strains. About biogenic amine production, strains confirm their safety feature: only <i>L. brevis</i> strains and one <i>S. pasteuri</i> produced tyramine. Some <i>L. plantarum</i> and <i>S. xylosus</i> strains have been shown to possess desirable technological and safety characteristics, therefore are good candidates as starter cultures in the sausage manufacturing.