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

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.

Keywords

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