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Microbiological events during commercial meat fermentations
B Marchesini1, A Bruttin, N Romailler
1Nestlé Research Centre, Vers-chez-les-Blanc, Lausanne, Switzerland.
The Journal of Applied Bacteriology
|September 1, 1992
Summary
Microbial dynamics in salami fermentation differ between German and Italian factories. Staphylococcus carnosus thrived in both, while Lactobacillus plantarum showed limited growth, impacting pH and microflora development.
Area of Science:
- Food Microbiology
- Industrial Fermentation
- Meat Science
Background:
- Industrial meat fermentation, specifically salami production, relies on complex microbial ecosystems.
- Starter cultures are often employed to control fermentation processes and ensure product quality.
- Variations in starter cultures and environmental conditions can significantly influence microbial development and fermentation outcomes.
Purpose of the Study:
- To investigate and compare the microbiological developments during industrial salami fermentation in Germany and Italy.
- To assess the impact of different starter cultures (Lactobacillus plantarum and Staphylococcus carnosus) on microbial dynamics and pH changes.
- To understand the role of Staphylococcus carnosus and Lactobacillus plantarum in distinct fermentation environments.
Main Methods:
- Monitoring microbial populations and pH levels throughout the 28-day fermentation process at two industrial factories.
- Utilizing commercial starter cultures, including Lactobacillus plantarum and Staphylococcus carnosus, in German and Italian salami production.
- Analyzing the growth patterns of specific bacterial strains within the fermented meat matrix.
Main Results:
- German salami showed initial microbial growth for 48 hours, followed by a decline, with pH dropping from 5.8 to 4.8.
- Italian salami exhibited a second bacterial growth phase around day 15, coinciding with surface mould growth, which raised the final pH to 6.2.
- Staphylococcus carnosus successfully colonized both German and Italian products, becoming a significant part of the final microflora, whereas Lactobacillus plantarum showed limited growth in the German product.
Conclusions:
- The choice of starter culture and the presence of surface microflora (mould) significantly influence microbial dynamics and pH profiles in industrial salami fermentation.
- Staphylococcus carnosus demonstrates robust growth and adaptability in salami fermentation, regardless of the presence of Lactobacillus plantarum.
- Microbiological success in meat fermentation is dependent on the interplay between starter cultures, native microflora, and environmental factors like pH and mould development.