CHARACTERIZATION OF LACTOBACILLI INVOLVED IN THE RIPENING OF SOPPRESSATA MOLISANA, A TYPICAL SOUTHERN ITALY FERMENTED SAUSAGE

Lactobacillus species (183 strains) isolated during the ripening of so ppressata molisana, a typical fermented sausage from Molise, were char acterized. Of these isolates the large majority (25 strains) was class ified as Lactobacillus sake. Few strains were obligately heteroferment ative and were identified as Lb. brevis. All strains were able to grow in the presence of 8% NaCl and a large majority was able to grow in t he presence of 10% NaCl. No strains were able to hydrolyse pork fat at 18 degrees C. Several isolates were H2O2 and acetoin producers. Few s trains were responsible for slime production. All the isolates also sh owed high resistance to nitrites. (C) 1998 Academic Press.