Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage

Lactobacillus species (183 strains) isolated during the ripening of soppressata molisana, a typical fermented sausage from Molise, were characterized. Of these isolates the large majority (125 strains) was classified as Lactobacillus sake. Few strains were obligately heterofermentative and were identified as Lb. brevis. All strains were able to grow in the presence of 8% NaCl and a large majority was able to grow in the presence of 10% NaCl. No strains were able to hydrolyse pork fat at 18°C. Several isolates were H2O2 and acetoin producers. Few strains were responsible for slime production. All the isolates also showed high resistance to nitrites.