The ‘Nduja di Spilinga IGP is a spreadable salami, obtained by using fat (50%) and lean of pork (25%), chilli pepper (25%) and NaCl, stuffed into natural pork casing. Its predominant flora is represented by yeasts, reaching at the end of seasoning values of 6 log CFU/g. Aim. Due the need to enhance and protect the traditional local products, it seemed interesting to carry out a characterization of yeasts of the ‘Nduja di Spilsby IGP. Methods. A total of 127 strains of yeast isolated from samples of ‘Nduja di Spilinga IGP (79 strains from samples at different days of curing and 48 from samples of commerce) was subjected to morphological identification, hydrolysis of urea, lipolysis activity and identification with API 20C AUX, ID 32C systems and simplified identification system (SIM). Results. One hundred twenty three (96.8%) strains were attributable to the phylum Ascomycetes (urease-negative), the remaining 4 strains (3.2%) were Basidiomycetes (urease-positive). Debaryomyces hansenii and its anamorph shape, Candida famata, represented the most prevalent species (61.42% and 17, 32% respectively), followed by Candida glabrata (8.66%), Pichia (Candida) guilliermondii (5.17%), Candida parapsilosis and Rhodotorula glutinis (1.57%). Candida catenulata, Criptococcus uniguttulatus, Rhodotorula minuta, Candida zeylanoides and Candida utilis were observed with 0.79%. The lipolytic activity was observed only in 10 of D. hansenii and in one of C. zeylanoides. Significance. Further investigation will contribute to the selection of indigenous strains that could be used for the creation of specific starter, useful to improve the process of characterization of the ‘Nduja di Spilinga and also to guaranty its safety.
Characterization of yeasts isolated from ‘Nduja di Spilinga
GIARRATANA, Filippo;MUSCOLINO, DANIELE;BENINATI, CHIARA;GIUFFRIDA, Alessandro;ZIINO, Graziella;PANEBIANCO, Antonio
2013-01-01
Abstract
The ‘Nduja di Spilinga IGP is a spreadable salami, obtained by using fat (50%) and lean of pork (25%), chilli pepper (25%) and NaCl, stuffed into natural pork casing. Its predominant flora is represented by yeasts, reaching at the end of seasoning values of 6 log CFU/g. Aim. Due the need to enhance and protect the traditional local products, it seemed interesting to carry out a characterization of yeasts of the ‘Nduja di Spilsby IGP. Methods. A total of 127 strains of yeast isolated from samples of ‘Nduja di Spilinga IGP (79 strains from samples at different days of curing and 48 from samples of commerce) was subjected to morphological identification, hydrolysis of urea, lipolysis activity and identification with API 20C AUX, ID 32C systems and simplified identification system (SIM). Results. One hundred twenty three (96.8%) strains were attributable to the phylum Ascomycetes (urease-negative), the remaining 4 strains (3.2%) were Basidiomycetes (urease-positive). Debaryomyces hansenii and its anamorph shape, Candida famata, represented the most prevalent species (61.42% and 17, 32% respectively), followed by Candida glabrata (8.66%), Pichia (Candida) guilliermondii (5.17%), Candida parapsilosis and Rhodotorula glutinis (1.57%). Candida catenulata, Criptococcus uniguttulatus, Rhodotorula minuta, Candida zeylanoides and Candida utilis were observed with 0.79%. The lipolytic activity was observed only in 10 of D. hansenii and in one of C. zeylanoides. Significance. Further investigation will contribute to the selection of indigenous strains that could be used for the creation of specific starter, useful to improve the process of characterization of the ‘Nduja di Spilinga and also to guaranty its safety.Pubblicazioni consigliate
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