AUTHOCTHONOUS MICROFLORA IN BIOLOGICAL PRESERVATION OF FOODS: TECHNOLOGICAL CHARACTERIZATION OF STRAINS ISOLATED FROM A PGI PRODUCT OF MARCHE REGION: CIAUSCOLO

Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 April 2011
Abstract Views: 662
PDF: 1049
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The results of an investigation concerning the microbial population of Ciauscolo salami produced in the hinterland of the Marche Region, are reported. Phenotypic assays, namely inhibitory activity against Listeria monocytogenes, acidification ability, proteolysis, and lipolysis were performed. The technological characterization highlighted the presence of a high diversity of autochthonous bacterial population among the 14 producers investigated and a certain number of genetically different strains to be potentially used as starter cultures for the manufacture of Ciauscolo.

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1.
Ciarrocchi F, Briscolini S, Lanciotti M, Striano G, Palombo B, Blasi G. AUTHOCTHONOUS MICROFLORA IN BIOLOGICAL PRESERVATION OF FOODS: TECHNOLOGICAL CHARACTERIZATION OF STRAINS ISOLATED FROM A PGI PRODUCT OF MARCHE REGION: CIAUSCOLO. Ital J Food Safety [Internet]. 2011 Apr. 1 [cited 2024 Jul. 25];1(1):93-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1.93