The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long ripening time) at two times of the year (winter and summer) and at different types of plants (artisanal and industrial). A total of 342 samples were examined and 822 isolates belonging to six genera and 16 fungal species were identified. In most cases, Penicillium was the genus most frequently isolated. Penicillium nalgiovense, P. nordicum, P. solitum and P. chrysogenum were the most abundant species. The characteristics of the plants and the season were the influencing factors on the composition of the mycobiota. Under conditions of high humidity and in ripening rooms with reduced ventilation, Mucor racemosus was most prevalent. Eurotium amstelodami and Aspergillus spp were detected mainly during the summer when the temperature was higher. A high number of species isolated from the surface of the sausage was also isolated from air samples. Geotrichum candidum, Alternaria infectoria and P. glabrum were found only in air samples. P. chrysogenum, P. nalgiovense and P. nordicum showed different levels of antibacterial activity in sensitive bioassay with Micrococcus luteus.
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