title: Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
abstract: Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast strains and the manufacturing plants differed (P < 0.05) in surface populations, volatile compounds and sensory descriptors of matured hams. Sensory scores for each of the yeast-inoculated groups were higher or similar to the non-inoculated ones (controls). Debaryomyces strains were regarded as those most fit to colonise the ham surface under the ecological conditions of dry-curing rooms, hence to qualify as biocontrol agents against the growth of undesired mould and preserve the typical sensory properties of dry-cured hams.
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy. Electronic address: nicoletta.simoncini@ssica.it.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Simoncini
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Pinna
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy.
authors.forename: Tania
authors.initials: T
authors.lastname: Toscani
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy.
authors.forename: Roberta
authors.initials: R
authors.lastname: Virgili
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005516:Food Microbiology / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000032:analysis / Q000382:microbiology* / Q000592:standards*; D056265:Microbial Interactions; D008855:Microscopy, Electron, Scanning; D010407:Penicillium / Q000254:growth & development; D012677:Sensation; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis; D015003:Yeasts / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism* / Q000648:ultrastructure
chemical_list: D055549:Volatile Organic Compounds
keywords: Debaryomyces spp.; Dry-cured ham; Sensory analysis; Volatile compounds; Yeast