title: Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions.
abstract: The effects of selected variables, i.e. temperature, water activity and yeast inoculation level, on the lipolytic pattern and volatile production by Yarrowia lipolytica Y16A (chosen on the basis of a previous screening) were assessed. The variables were varied according to a central composite design and the models obtained enabled evaluation and weighting of the effects of the independent variables on the free fatty acids (FFAs) and volatile profiles in pork fat based medium. The polynomial models showed the levels temperature, water activity of the pork fat based system and yeast strain inoculation were able to maximize the release of specific FFAs or molecules of sensory importance.
authors.affiliation: Department of Food Science, University of Bologna, P.zza Goidanich, 60-47023 Cesena, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.forename: Lucia
authors.initials: L
authors.lastname: Vannini
authors.forename: Fausto
authors.initials: F
authors.lastname: Gardini
authors.forename: M Elisabetta
authors.initials: ME
authors.lastname: Guerzoni
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
mesh_terms: D000818:Animals; D005230:Fatty Acids, Nonesterified; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D008066:Lipolysis; D008460:Meat / Q000382:microbiology*; D015233:Models, Statistical; D013552:Swine; D013696:Temperature; D055549:Volatile Organic Compounds / Q000378:metabolism*; D025062:Yarrowia / Q000201:enzymology* / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D005230:Fatty Acids, Nonesterified; D055549:Volatile Organic Compounds