title: Yeast population during ripening of dry-cured Iberian ham.
abstract: The relationship between the superficial yeast population and the ripening conditions of Iberian dry cured hams has been studied for three different locations. Tentative identifications were carried out for 836 isolates. Candida zeylanoides was the dominating yeast in early stages, whereas more than 99% of isolates from the surface of matured hams were identified as Debaryomyces hansenii. A great diversity of strains of C. zeylanoides and D. hansenii was found. The characteristic pattern of isolates from the various locations and the selection of various strains of D. hansenii during ripening make the study of the yeasts useful for estimating the progress of maturation.
authors.affiliation: Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Núñez
authors.forename: M M
authors.initials: MM
authors.lastname: Rodríguez
authors.forename: J J
authors.initials: JJ
authors.lastname: Córdoba
authors.forename: M E
authors.initials: ME
authors.lastname: Bermúdez
authors.forename: M A
authors.initials: MA
authors.lastname: Asensio
mesh_terms: D000818:Animals; D002175:Candida / Q000302:isolation & purification; D005519:Food Preservation; D008460:Meat / Q000382:microbiology*; D010641:Phenotype; D013030:Spain; D013552:Swine; D013997:Time Factors; D015003:Yeasts / Q000145:classification / Q000302:isolation & purification*