The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.

中文翻译：

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在受控条件下生产的自发发酵牛肉，马，野猪和猪肉萨拉米香肠中本地发酵微生物的演变和理化参数。

目前的工作是评估用牛肉，马肉，野猪和猪肉制成的萨拉米香肠的微生物学和理化组成。在不添加硝酸盐和亚硝酸盐的情况下，萨拉米香肠的生产是在受控的实验室条件下进行的，以排除屠宰场的环境污染。在成熟期（13°C和90％相对湿度）延长至45 d期间对所有试验进行监测。理化参数的演变表明，牛肉和猪肉萨拉米香肠的特征在于比马和野猪萨拉米香肠中支链脂肪酸（FA）和瘤胃酸的含量更高，而最后两个产品显示出较高的次级脂质氧化值。平板计数显示乳酸菌（LAB），酵母菌和凝固酶阴性葡萄球菌（CNS）种群在所有产品的微生物群落中占主导地位，其中乳酸杆菌和葡萄球菌是最常见的细菌。MiSeq Illumina评估的微生物多样性显示，所有萨拉米香肠中都存在门丙种变形杆菌，莫拉菌科，不动杆菌，假单胞菌，食肉杆菌和肠球菌。这项研究表明了本地发酵肉发酵剂文化的自然演变，并证实了马和牛肉在30天时的卫生质量对无硝酸盐/亚硝酸盐香肠的生产具有更高的适用性。所有萨拉米香肠中的莫拉菌科，不动杆菌，假单胞菌，食肉杆菌和肠球菌。这项研究表明了本地发酵肉发酵剂文化的自然演变，并证实了马和牛肉在30天时的卫生质量对无硝酸盐/亚硝酸盐香肠的生产具有更高的适用性。所有萨拉米香肠中的莫拉菌科，不动杆菌，假单胞菌，食肉杆菌和肠球菌。这项研究表明了本地发酵肉发酵剂文化的自然演变，并证实了马和牛肉在30天时的卫生质量对无硝酸盐/亚硝酸盐香肠的生产具有更高的适用性。