| Title: | Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams |
| Author(s): | Simoncini N; Pinna A; Toscani T; Virgili R; |
| Address: | "Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy. Electronic address: nicoletta.simoncini@ssica.it. Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy" |
| DOI: | 10.1016/j.ijfoodmicro.2015.06.024 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast strains and the manufacturing plants differed (P < 0.05) in surface populations, volatile compounds and sensory descriptors of matured hams. Sensory scores for each of the yeast-inoculated groups were higher or similar to the non-inoculated ones (controls). Debaryomyces strains were regarded as those most fit to colonise the ham surface under the ecological conditions of dry-curing rooms, hence to qualify as biocontrol agents against the growth of undesired mould and preserve the typical sensory properties of dry-cured hams" |
| Keywords: | "Animals Colony Count, Microbial Food Microbiology/*methods Humans Meat Products/analysis/*microbiology/*standards Microbial Interactions Microscopy, Electron, Scanning Penicillium/growth & development Sensation Swine Volatile Organic Compounds/analysis Ye;" |
| Notes: | "MedlineSimoncini, Nicoletta Pinna, Anna Toscani, Tania Virgili, Roberta eng Netherlands 2015/07/27 Int J Food Microbiol. 2015 Nov 6; 212:25-33. doi: 10.1016/j.ijfoodmicro.2015.06.024. Epub 2015 Jul 2" |
