New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review

The microflora of different types of fermented sausages has been defined by isolation and biochemical identification of the microorganisms commonly found in these products. It is generally agreed that the main microbial groups involved in such products are lactic acid bacteria and coagulase-negative cocci. In addition, and depending on the product, other groups may play a role, such as yeasts and enterococci. Since it appears that the types of microbial groups, or even the specific strains of a given microbial group, that dominate the fermentation, significantly affect the organoleptic profile of the final product, there is an increasing interest in the description of the microbiota that are found in different fermented sausages. More recently, new tools, based on molecular methods, allowing fast and unequivocal identification of strains, isolated from fermented sausages, became available. These methods have been successfully applied and, in general, biochemical and molecular identification compared well. However, new information comes to light when molecular methods are applied to DNA and/or RNA extracted directly from sausages. This approach eliminates problems related to traditional isolation. This review deals with the recent findings and results of the application of molecular methods, in a culture-dependent and culture-independent manner, on the study of the microflora of fermented sausages.