title: Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
abstract: The aim of this work was to study the yeast population during the manufacture of dry-cured "lacón" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacón" were manufactured with three different salting times (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). Yeast counts increased significantly (P < 0.001) during the whole process from 2.60 to 6.37 log cfu/g. An increased length of salting time did not affect yeast counts throughout the manufacture of dry-cured "lacón", although the highest yeast counts were obtained from LS batches. A total of 226 isolates were obtained from dry-cured "lacón" during drying-ripening stage, of which 151 were yeasts and were identified at the species level using molecular techniques. The total of 151 identified yeasts belonged to 4 different genera: Debaryomyces, Candida, Cryptococcus and Rhodotorula. Debaryomyces hansenii was the most abundant species isolated throughout the whole process as much in the interior as in the exterior of the pieces of three salt levels of "lacón" studied, while Candida zeylanoides was only isolated from the interior of MS and HS batches and from the exterior of LS and HS groups, but at lesser proportion than D. hansenii.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: Laura
authors.initials: L
authors.lastname: Purriños
authors.forename: María C
authors.initials: MC
authors.lastname: García Fontán
authors.forename: Javier
authors.initials: J
authors.lastname: Carballo
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
mesh_terms: D000818:Animals; D005511:Food Handling; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D012965:Sodium Chloride / Q000032:analysis / Q000378:metabolism*; D013552:Swine; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism
chemical_list: D012965:Sodium Chloride