Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage

Aims: 'Soppressata molisana', a fermented sausage produced in southern Italy, is commonly obtained without starter addition. However, the use of starter cultures is more and more recommended in meat fermentation processes in order to guarantee stable production performance. In this study, the survival of the Staphyloccus xylosus DSM 20266 was evaluated during the ripening of 'soppressata molisana' fermented sausage. Methods and Results: The fastest method of RAPD-PCR was employed for discrimination of the added strain from those naturally present during the ripening of the 'soppressata molisana'. The results obtained were confirmed by analysis of the DNA macrorestriction profile by PFGE. The electrophoretic pattern of bacterial total proteins was also studied, but clear differences between the different strains could not be detected. Conclusions: The RAPD technique was a valid tool for monitoring Staph. xylosus DSM 20266 in 'soppressata molisana'. Significance and Impact of Study: This study highlights the possibility of monitoring the presence of Staph. xylosus strains during the ripening of fermented sausages by a reliable and repeatable technique such as RAPD.