Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures
| Autor: | Yessica Melero, José Ramos, Lourdes Cabezas, Laura Ramos-Moreno, Carmen Michán |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
biology Colony Count Microbial Temperature food and beverages Ripening General Medicine Hydrogen-Ion Concentration Isolation (microbiology) biology.organism_classification Applied Microbiology and Biotechnology Yeast Meat Products 03 medical and health sciences 030104 developmental biology Starter Spain Saccharomycetales Debaryomyces hansenii Animals Fermentation Food science Flavor Bacteria Biotechnology |
| Zdroj: | Journal of Microbiology and Biotechnology. 27:1576-1585 |
| ISSN: | 1738-8872 1017-7825 |
| Popis: | Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products (“lomo,” “chorizo,” and “salchichon”) from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in “lomo” sausages and particularly the highly appreciated Valle de los Pedroches “lomo” sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress. |
| Databáze: | OpenAIRE |
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