MICROBIOLOGY AND CHEMICAL-COMPOSITION OF A TYPICAL PRODUCT FROM ALOSA-FALLAX-LACUSTRIS

Twaite, Alosa fallax lacustris, is the basic ingredient of a typical p iscine product locally called ''missoltini'', prepared on the shores o f Lake Como. The artisan technology provides an optimal hygienic and n utritional product. When preserved, there is a total absence of contam inating microorganisms; lactobacilli and halophilous represent harmles s bacteria. The food value lies in the high protein content with a not able lipid presence, plus the significant presence of polyunsaturated fatty acids. These attributes make ''missoltini'' a complementary comp onent in any fish-based diet, such diets having long been recognized a s valid in the prevention of cardiovascular disease.