| Title: | Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage 'salchichon' |
| Author(s): | Andrade MA; Cordoba JJ; Casado EM; Cordoba MG; Rodriguez M; |
| Address: | "Higiene y Seguridad Alimentaria, Facultad de Veterinaria, Universidad de Extremadura, Avda, de la Universidad s/n, 10071 Caceres, Spain" |
| DOI: | 10.1016/j.meatsci.2010.01.009 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products" |
| Keywords: | "Animals DNA, Fungal DNA, Mitochondrial/genetics Fermentation Food Handling Meat Products/*analysis/*microbiology Swine Volatile Organic Compounds/*chemistry/metabolism Yeasts/genetics/*physiology;" |
| Notes: | "MedlineAndrade, M A Jesus Cordoba, Juan Jose Casado, Eva M A Cordoba, Maria G Rodriguez, Mar eng Research Support, Non-U.S. Gov't England 2010/04/09 Meat Sci. 2010 Jun; 85(2):256-64. doi: 10.1016/j.meatsci.2010.01.009. Epub 2010 Jan 14" |
