Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured " lacón" Effect of salt level

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 12-18

  Purriños, Laura ^a   García Fontán, María C ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured meat product; Lipolysis; Proteolysis; Salt level; Yeast species

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; CLASSIFICATION; FOOD HANDLING; GENETICS; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; SWINE; YEAST;

ANIMALS; FOOD HANDLING; MEAT PRODUCTS; SODIUM CHLORIDE; SWINE; YEASTS;

CANDIDA; DEBARYOMYCES; DEBARYOMYCES HANSENII; LACON;

EID: 84870791804     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.11.003     Document Type: Article

References (50)

1. Andrade M.J., Rodríguez M., Casado E.M., Bermúdez E., Córdoba J.J. Differentiation of yeasts growing on dry-cured Iberian ham by mitocondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production. Food Microbiol. 2009, 26:578-586.
2. Andrade M.J., Córdoba J.J., Sánchez B., Casado E., Rodríguez M. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compounds production. Food Chem. 2009, 113:457-463.
3. Baleiras Couto M.M., Eijsma B., Hofstra H., Huis In't Veld J.H.H., Van der Vossen J.M.B.M. Evaluation of molecular typing techniques to assign genetic diversity among strains of Saccharomyces cerevisiae. App. Environ. Microbiol. 1996, 62:41-46.
4. Barnett J.A., Payne R.W., Yarrow D. Yeasts: Characteristics and Identification 2000, Cambridge University Press, Cambridge. London. third ed.
5. Bolumar T., Sanz Y., Flores M., Aristoy M.C., Toldrá F., Flores J. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei. Meat Sci. 2006, 72:457-466.
6. Cappa F., Cocconcelli P.S. Identification of fungi from dairy products by means of 18srRNA analysis. Int. J. Food Microbiol. 2001, 19:157-160.
7. Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. Dynamics and characterization of yeasts Turing natural fermentation of Italian sausages. FEMS Yeast Res. 2006, 6:692-701.
8. Comi G., Cantoni C. Presenza di lieviti nei proscuitti drudi stagionati. Ind. Aliment. 1983, 22:102-104.
9. Desmond E. Reducing salt: a challenge for the meat industry. Meat Sci. 2006, 74:188-196.
10. Durack E., González M.A., Wilkinson M.G. Salt: a review of its role in food science and public health. Curr. Nutrit. Food Sci. 2008, 4:290-297.
11. Encinas J.P., López-Díaz T.M., García-López M.L., Otero A., Moreno B. Yeast population on Spanish fermented sausages. Meat Sci. 2000, 54:203-208.
12. Fleet G.H. Spoilage yeasts. CRC Crit. Rev. Biotechnol. 1992, 12:1-44.
13. Flores M., Dura M.A., Marco A., Toldrá F. Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 2004, 68:439-446.
14. García I., Zumalacárregui J.M., Díez V. Microbial sucesión and identification of Micrococcaceae in dried beef cecina, an intermediate moisture meat product. Food Microbiol. 1995, 12:309-315.
15. Gardini F., Suzzi G., Lombardi A., Galgano F., Crudele M.A., Andrighetto C., Schirone M., Tofalo R. A survey of yeasts in traditional sausages of southern Italy. FEMS Yeast Res. 2001, 1:161-167.
16. Harrigan W.F., McCance M.E. Laboratory Methods in Food and Dairy Microbiology 1976, Academic Press Inc., London, UK.
17. Huerta T., Hernández J., Guamis B., Hernández E. Microbiological and physico-chemical aspects in dry salted Spanish ham. Zeit. für Mikrobiol. 1988, 143:475-482.
18. Hutton T. Technological functions of salt in the manufacturing of food and drink products. Br. Food J. 2002, 104:126-152.
19. ISO (International Organization for Standardization) Determination of chloride content-Part 1: Volhard method, ISO 1841-1:1996 standard. International Standards Meat and Meat Products 1996, International Organization for Standardization, Genève, Switzerland.
20. Kurtzman C.P., Robnett C.J. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit 26S ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 1998, 73:331-371.
21. Lieckfeld E., Meyer W., Borner T. Rapid identification and differentiation of yeasts by DNA and PCR fingerprinting. J. Basic Microbiol. 1993, 33:413-425.
22. Lopandic K., Zelger S., Banszky L.K., Eliskases-Lechner F., Prillinger H. Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiol. 2006, 23:341-350.
23. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Microbiology of dry-cured lacón. Fleischwirt. Int. 2007, 22:88-92.
24. Loureiro V., Querol A. The prevalence and control of spoilage yeasts in foods and beverages. Trends Food Sci. Technol. 1999, 10:356-365.
25. Marra A.I., Salgado A., Prieto B., Carballo J. Biochemical characteristics of dry-cured " lacón" Food Chem. 1999, 67:33-37.
26. Martín A., Córdoba J.J., Aranda E., Córdoba M.G., Asensio M.A. Contribution of a selected fungal population to the volatile compounds on dry-cured ham. Int. J. Food Microbiol. 2006, 110:8-18.
27. Martín M., Córdoba J.J., Núñez F., Benito M.J., Asensio M.A. Contribution of a selected fungal population to proteolysis on dry-cured ham. Int. J. Food Microbiol. 2004, 94:55-66.
28. Metaxopoulos J., Stavropoulos S., Kakouri A., Samelis J. Yeasts isolated from traditional Greek dry salami. Ital. J. Food Sci. 1996, 1:25-32.
29. Motilva M.J., Toldrá F., Nieto P., Flores J. Muscle lypolisis phenomena in the processing of dry-cured ham. Food Chem. 1993, 48:121-125.
30. Núñez F., Rodríguez M.M., Córdoba J.J., Bermúdez M.E., Asensio M.A. Yeast population during ripening of dry-cured Iberian ham. Int. J. Food Microbiol. 1996, 29:271-280.
31. Official Journal of the European Communities, 2001. Commission Regulation (EC) No 898/2001, of 7 May 2001. L 126, Vol. 44, 8 May 2001, p. 18.
32. Oguntoyinbo F.A. Evaluation of diversity of Candida species isolated from fermented cassava during traditional small scale gari production in Nigeria. Food Control 2008, 19:465-469.
33. Patrignani F., Lucci L., Vallicelli M., Guerzoni M.E., Gardini F., Lanciotti R. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns. Meat Sci. 2007, 75:676-686.
34. Purriños L., Bermúdez R., Temperán S., Franco D., Carballo J., Lorenzo J.M. Influence of salt content and processing time on sensory characteristics of cooked " lacón" Meat Sci. 2011, 87:436-442.
35. Purriños L., Bermúdez R., Franco D., Carballo J., Lorenzo J.M. Development of volatile compounds during the manufacture of dry-cured " lacón" a Spanish traditional meat product. J. Food Sci. 2011, 76:C89-C97.
36. Querol A., Ramón D. The application of molecular techniques in wine microbiology. Trends Food Sci. Technol. 1996, 7:73-78.
37. Rodríguez M., Núñez F., Córdoba J.J., Bermúdez M.E., Asensio M.A. Evaluation of proteolytic activity of microorganisms isolated from dry cured ham. J. Appl. Microbiol. 1998, 85:905-912.
38. Saldanha-da-Gama A., Malfeito-Ferreira M., Loureiro V. Characterization of yeasts associated with Portuguese pork-based products. Int. J. Food Microbiol. 1997, 37:201-207.
39. Silla H., Molina I., Flores J., Silvestre D. A study of the microbial flora of dry-cured ham. I Isolation and growth. Fleischwirt 1989, 69:1128-1131.
40. Simoncini N., Rotelli D., Virgili R., Quintavalla S. Dynamics and characterization of yeasts Turing ripening of typical Italian dry-cured ham. Food Microbiol. 2007, 24:577-584.
41. Sørensen B.B. Lipolysis of pork fat by the meat starter culture Debaryomyces hansenii at various environmental conditions. Int. J. Food Microbiol. 1997, 34:187-193.
42. Taomina P.J. Implications of salt and sodium reduction on microbial food safety. Crit. Rev. Food Sci. Nutr. 2010, 50:209-227.
43. Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci. 1998, 49:S101-S110.
44. Torriani S., Zapparoli G., Suzzi G. Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. Antonie van Leeuwenhoek 1999, 5:207-215.
45. Van den Tempel T., Jakobsen M. The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu. Int. Dairy J. 2000, 10:263-270.
46. Vilar I., García-Fontán M.C., Prieto B., Tornadijo M.E., Carballo J. A survey on the microbial changes during the manufacture of dry-cured lacón, a Spanish traditional meat product. J. Appl. Microbiol. 2000, 89:1018-1026.
47. Viljoen B.C., Greyling T. Yeasts associated with Cheddar and Gouda making. Int. J. Food Microbiol. 1995, 28:79-88.
48. Virgili R., Parolari G., Soresi-Bordini C., Schivazappa C., Cornet M., Monin G. Free amino acids and dipeptides in dry-cured ham. J. Muscle Foods 1999, 10:119-130.
49. WHO (World Health Organization), 2003. Technical report series n° 916: Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. Geneva, Switzerland: World Health Organization.
50. White T.J., Bruns T., Lee S., Taylor J.W. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. PCR Protocols: A Guide to Methods and Applications 1990, 315-332. Academic Press, New York, NY, USA. M.A. Innis, D.H. Gelfand, J.J. Sninsky, T.J. White (Eds.).