title: Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages.
abstract: Debaryomyces hansenii strains, M4 and P2, isolated from natural fermented sausages were inoculated in slow fermented sausages to study their effect on processing parameters, microbial population, volatile compound and sensory characteristics. The inoculation of D. hansenii strains, M4 and P2, did not affect the ripening process as no differences in pH and Aw were detected. The dominance of the inoculated yeast strains along the process was followed by RAPDs of M13 minisatellite. The inoculated yeasts, P2 and M4, were recovered at the end of the ripening process although P2 appeared in higher counts than M4. The sausages inoculated with P2 resulted in a decrease in lipid oxidation values (TBARS) and a reduction of lipid-oxidation derived aldehydes in addition to a highest acid compound abundance. M4 inoculated sausages resulted in highest sulphur containing compound abundance. However, no differences in consumer acceptance were detected. Moreover, both yeast strains were responsible for the generation of ethyl methyl-branched ester compounds in the dry-cured sausages.
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín Escardino 7, E-46980 Paterna, Valencia, Spain.
authors.forename: Liliana
authors.initials: L
authors.lastname: Cano-García
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín Escardino 7, E-46980 Paterna, Valencia, Spain.
authors.forename: Carmela
authors.initials: C
authors.lastname: Belloch
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín Escardino 7, E-46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es.
authors.forename: Mónica
authors.initials: M
authors.lastname: Flores
mesh_terms: D000143:Acids / Q000378:metabolism; D000447:Aldehydes / Q000378:metabolism; D003258:Consumer Behavior; D003890:Desiccation; D004952:Esters / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D004718:Saccharomycetales / Q000145:classification; D013045:Species Specificity; D013457:Sulfur Compounds / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000032:analysis*; D015003:Yeasts / Q000145:classification
chemical_list: D000143:Acids; D000447:Aldehydes; D004952:Esters; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds
keywords: Aroma; D. hansenii; Dry-cured sausages; Flavour; Volatile compound; Yeast