Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium). Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ripened.

In this study, microbial ecology, physic-chemical parameters, and volatile aromatic compounds of Pitina SR and LR, which differ by the duration of ripening processes, were investigated. Results showed the good hygienic quality. Staphylococcus xylosus and Lactobacillus sakei were responsible for the ripening. Other Coagulase-negative Catalase-positive Cocci (CNCPC) and LAB species were identified: S. equorum, S. warneri, S. succinus and Carnobacterium divergens, Streptococcus equinus, Kocuria rhizophila. Giberella moniliformis and Penicillium turbatum were the only mould species isolated. Strain characterization demonstrated a high genetic variability. Raw meat, environment and ripening conditions seemed to affect strains distribution, which had an impact on the aromatic profile of the product.

Pitina是一种发酵的香肠状香肠，是由意大利手工制作的植物，在意大利东北部的山区生产，不使用选定的发酵剂和肠衣（慢食主席团）。最初，Pitina是保存肉类的一种方法，它是通过将有蹄类动物的肉与猪油混合，熏制，干燥和成熟制成的。

在这项研究中，我们研究了Pitina SR和LR的微生物生态学，理化参数和挥发性芳香族化合物，这些化合物因成熟过程的持续时间而异。结果显示良好的卫生质量。木糖葡萄球菌和日本乳杆菌负责成熟。其他凝固酶阴性过氧化氢酶阳性球菌（CNCPC）和LAB物种鉴定：S. equorum，S.沃，S. succinus和肉杆菌divergens，链球菌跖屈，Kocuria rhizophila。菌丝菌和青霉菌是唯一分离出的霉菌。菌株鉴定显示出高遗传变异性。生肉，环境和成熟条件似乎会影响菌株的分布，从而影响产品的芳香性。