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

Authors

  • F. Ciarrocchi Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo
  • S. Briscolini Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo
  • M. Lanciotti Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo
  • G. Striano Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo
  • B. Palombo Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo
  • G. Blasi Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche – Fermo

DOI:

https://doi.org/10.4081/ijfs.2011.759

Keywords:

Ciauscolo, Lactic Acid Bacteria, Coagulase Negative Cocci, technological characterization

Abstract

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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Published

01-04-2011

Issue

Vol. 1 No. 1 (2011)

Section

Short Communications

License

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.

How to Cite

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 Feb. 9];1(1):93-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1.93