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Microbial community dynamics during ripening of fermented sausage produced in Apulia region (Italy)

Microbial changes during meat fermentation (salami), made without commercial starter cultures, were followed at two artisanal factories, A and B, in Apulia region (South Italy). Fermentation was governed by an active lactic flora (> 10 7 CFU g -1 ) and salt tolerant, catalase positive cocci (> 10 5 CFU g -1 ). Total enterobacteria decreased from 4.5x10 3 CFU g -1 (0 day) to 2.2x10 1 CFU g -1 (28 th day) in salami of the factory A, where the terminal values of pH and a w were 5.0 and 0.86, respectively. In the salami produced in factory B, Enterobacteriaceae showed a minor decrease [from 4.8x10 4 (0 day) to 1.2x10 3 (28 th day)] probably due to minor decreases in pH (5.6) and a w (0.87) at the end of ripening (28 th day). Enterococci exceeded 10 5 CFU g -1 at the end of ripening (28 th day). The microbiological significance of each bacterial group was discussed.