150-153 Sci. Aliments 23(1), 2003 J.B. Gros et al © Lavoisier – La photocopie non autorisée est un délit FOCUS : JSMTV Selection of mould strains from the surface flora of French saucissons and study of their biocatalytic behaviour. J.B. Gros 1 , M.F. Roquebert 2 , J.L. Berdagué 3 , C. Larroche 11 , P. Fontanille 1 , J. Sirami 4 INTRODUCTION The aromatic qualities of processed meat products and in particular of French saucissons (French dried mould fermented salamis ) are a major element in consu- mer choice. Aroma is mainly of microbiological origin, it is produced by both the surface and the internal flora of the saucisson. The former seems to play a predo- minant role, even if the proportion of each flora remains unknown. This work concerns the study of mould strains isolated from the surface flora of saucissons. MATERIALS AND METHODS Method The work was divided into 6 steps with the aim to evidence specific biocata- lytic properties of the surface fungal strains: 1) gathering traditionally-produced saucissons from different parts of France. Selection of a reference set of saucissons, based on the quality and intensity of their aromas. 2) isolating and identifying fungi on the surface of saucissons. 3) manufacturing saucissons using separately each of the isolated and selected strains. 1. Laboratoire de génie chimique et biochimique, Université B Pascal, CUST, BP 206, 63174 Aubière cedex. 2. MNHN, Laboratoire de mycologie, 12, rue Buffon, 75005 Paris. 3. INRA Clermont-Ferrand-Theix, Station de Recherche sur la Viande, Theix, 63122 Saint-Genés-Champa- nelle. 4. Adiv, 2, rue Chappe, 63039 Clermont-Ferrand cedex 2. 4-FOCUS (150-153) Page 150 Jeudi, 15. mai 2003 8:34 20 Cet article des Editions Lavoisier est disponible en acces libre et gratuit sur sda.revuesonline.com