Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)

Aims: to evaluate the evolution of lactic acid bacteria (LAB) populations i n traditional fermented sausages (salsiccia and soppressata) produced in ar tisanal and industrial plants in Basilicata (Southern Italy). Methods and Results: Four hundred and fourteen lactic acid bacteria (LAB) c ultures were isolated from samples of sausages at different stages of ripen ing. A phenotypic characterization of the isolates nias carried out using a set of 28 tests, and 34 clusters were identified at the 80% similarity lev el using hierarchical cluster analysis. Of the isolates 50% were identified as Lactobacillus sakei (with several biotypes), 22% as Pediococcus spp. (m ainly Fed pentosaceus), 7% as Leuconostoc (Leuc. carnosum, Leuc. gelidum, L euc. pseudomesenteroides), 6% as Lact. plantarum, 1% as Lact, curvatus. Oth er lactobacilli, including unidentified species, were present in lower numb ers. Conclusions: The phenotypic diversity and composition of the LAB flora vari ed as a function of the production plant, product type and ripening time. Significance and Impact of the Study: A new procedure based on bootstrappin g and Multidimensional Scaling was successfully used to obtain a graphical representation of the evolution of the LAB populations.