Short Communications
Vol. 1 No. 1 (2011)
https://doi.org/10.4081/ijfs.2011.759

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

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Received: 3 January 2013
Published: 1 April 2011
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Ciauscolo, Lactic Acid Bacteria, Coagulase Negative Cocci, technological characterization

Authors

F. Ciarrocchi
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
S. Briscolini
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
M. Lanciotti
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
G. Striano
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
B. Palombo
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
G. Blasi
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo, Italy.
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.
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 2026 Sep. 8];1(1):93-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1.93

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