Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 25-33

  Simoncini, Nicoletta ^a   Pinna, Anna ^a   Toscani, Tania ^a   Virgili, Roberta ^a  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Debaryomyces spp.; Dry cured ham; Sensory analysis; Volatile compounds; Yeast

Indexed keywords

1 OCTEN 3 OL; 2 BUTANONE; 2 HEXANONE; 2,3 BUTANEDIONE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETOIN; ACETONE; ALCOHOL; BENZALDEHYDE; BUTYRIC ACID; BUTYRIC ACID ETHYL ESTER; DECANE; DODECANE; ETHYLBENZENE; HEPTANE; HEXANAL; HEXANE; ISOBUTYRALDEHYDE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; ISOVALERIC ACID; METHANETHIOL; NONANE; OCTANE; PENTANOL; PROPANOL; TOLUENE; TRIDECANE; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOLOGICAL CONTROL AGENT; CONTROLLED STUDY; DEBARYOMYCES; DEBARYOMYCES HANSENII; DEBARYOMYCES MARAMUS; DRY CURED HAM; FUNGUS GROWTH; HYPHOPICHIA BURTONII; INOCULATION; LIPID OXIDATION; MEAT; MOULD; NONHUMAN; SACCHAROMYCETALES; SENSORY EVALUATION; ANALYSIS; ANIMAL; BACTERIAL COUNT; CHEMISTRY; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; ORGANISMAL INTERACTION; PENICILLIUM; PIG; PROCEDURES; SCANNING ELECTRON MICROSCOPY; SENSATION; STANDARDS; ULTRASTRUCTURE; YEAST;

DEBARYOMYCES; HYPHOPICHIA; PENICILLIUM NORDICUM;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; MICROBIAL INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; PENICILLIUM; SENSATION; SWINE; VOLATILE ORGANIC COMPOUNDS; YEASTS;

EID: 84940448862     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.06.024     Document Type: Article

References (63)

1. Ando H., Hatanaka K., Ohata I., Yamashita-Kitaguchi Y., Kurata A., Kishimoto N. Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese. Food Control 2012, 26:472-478.
2. Andrade M.J., Córdoba J.J., Sánchez B., Casado E.M., Rodríguez M. Evaluation and selection of yeasts isolated from dry cured Iberian ham by their volatile compound production. Food Chem. 2009, 113:457-463.
3. Andrade M.J., Córdoba J.J., Casado E.M., Córdoba M.G., Rodriguez M. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichon". Meat Sci. 2010, 85:256-264.
4. Andrade M.J., Thorsen L., Rodriguez A., Córdoba J.J., Jespersen L. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry cured meat products. Int. J. Food Microbiol. 2014, 170:70-77.
5. Arroyo F.T., Moreno J., Daza P., Boianova L., Romero F. Antifungal activity of strawberry fruit volatile compounds against Colletotrichum acutatum. J. Agric. Food Chem. 2007, 55:5701-5707.
6. Asefa D.T., Møretrø T., Gjerde R.O., Langsrud S., Kure C.F., Sidhu M.S., Nesbakken T., Skaar I. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products. Int. J. Food Microbiol. 2009, 133:135-140.
7. Barbieri G., Bolzoni L., Parolari G., Virgili R., Buttini R., Careri M., Mangia A. Flavour compounds of dry-cured ham. J. Food Chem. 1992, 40:2389-2394.
8. Battilani P., Pietri A., Giorni P., Formenti S., Bertuzzi T., Toscani T., Virgili R., Kozackievic Z. Penicillium populations in dry cured ham manufacturing plants. J. Food Prot. 2007, 6:975-980.
9. Berdagué J.L., Denoyer C., Le Quere J.L., Semon E. Volatile components of dry-cured ham. J. Agric. Food Chem. 1991, 39:1257-1261.
10. Bolzoni L., Barbieri G., Virgili R. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 1996, 43:301-310.
11. Branda E., Turchetti B., Diolaiuti G., Pecci M., Smiraglia C., Buzzini P. Yeast and yeast-like diversity in the southernmost glacier of Europe (Calderone Glacier, Appenines, Italy). FEMS Microbiol. Ecol. 2010, 72:354-369.
12. Breuer U., Harms H. Debaryomyces hansenii - an extremophilic yeast with biotechnological potential. Yeasts 2006, 23:415-437.
13. Cano-García L., Belloch C., Flores M. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages. Meat Sci. 2014, 96:1469-1477.
14. Carrapiso A.I., Martin L., Jurado A. Characterisation of the most odour-active compounds of bone-tainted dry cured Iberian ham. Meat Sci. 2010, 85:54-57.
15. Comi G., Iacumin L. Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. Food Res. Int. 2013, 54:1113-1119.
16. Corbo M.R., Lanciotti R., Gardini F., Sinigaglia M., Guerzoni M.E. Effects of hexanal, trans-2-hexanal, and storage temperature on shelf life of fresh sliced apples. J. Agric. Food Chem. 2000, 48:2401-2408.
17. Corral S., Salvador A., Belloch C., Flores M. Improvement the aroma of reduced fat and salt fermented sausages by Debaryomyces hansenii inoculation. Food Control 2015, 47:526-535.
18. Deschuyffeleer N., Audenaert K., Samapundo S., Ameye S., Eeckhout M., Devlieghere F. Identification and characterization of yeasts causing chalk mould defects on par-baked bread. Food Microbiol. 2010, 28:1019-1027.
19. EFSA Panel on Biological Hazards (BIOHAZ) Scientific opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2012 update). EFSA J. 2012, 10(12):3020.
20. Flores M., Grimm C.C., Toldrá F., Spanier A.M. Correlations of sensory and volatile compounds of Spanish "Serrano" dry-cured ham as a function of two processing times. J. Agric. Food Chem. 1997, 45:2178-2186.
21. Fonseca S., Cachaldora A., Gomez M., Franco I., Carballo J. Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage. Food Control 2013, 33:6-14.
22. Frustoli M.A., Palazzolo M.V., Previdi M.P., Franceschini B., Grisenti M.S., Simoncini N. Identification and characterization of some yeasts isolated from foods by molecular methods. Proceedings of "Food Micro 2014" 2014, 313. (Nantes, France).
23. Fulladosa E., Garriga M., Martín B., Guàrdia M.D., García-Regueiro J.A., Arnau J. Volatile profile and microbiological characterization of hollow defect in dry-cured ham. Meat Sci. 2010, 86:801-807.
24. Gardini F., Lanciotti F., Rodolfo D., Caccioni L., Guerzoni M.E. Antifungal activity of hexanal as dependent on its vapor pressure. J. Agric. Food Chem. 1997, 45:4297-4302.
25. Hinrichsen L.L., Pedersen S.B. Relationship among flavor, volatile compounds, chemical-changes and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem. 1995, 43:2932-2940.
26. ISO 13299 Sensory analysis - methodology - general guidance for establishing a sensory profile 2010.
27. ISO/FDIS 2152-7:1 Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of yeast and moulds - Part 1: colony count technique in products with water activity greater than 0.95 2008.
28. Kovats E.S. Gas chromatographic characterization of organic substances in the retention index system. Advances in chromatography 1965, 229-247. Marcel Dekker, New York. J.C. Giddings, R.A. Keller (Eds.).
29. Kurtzman C.P., Baker F.I., Smiley M.J. Specimen holder to critical-point dry microorganisms for scanning electron microscopy. Appl. Microbiol. 1974, 28:708-712.
30. Kurtzman C.P., Fell J.W., Boekhout T. The yeasts: a taxonomic study 2011, Elsevier B.V., USA. Fifth edition.
31. Legan J.D., Voysey P.A. Yeast spoilage of bakery products and ingredients. J. Appl. Bacteriol. 1991, 70:361-371.
32. Levenson D., Pfaller M.A., Smith M.A., Hollis R., Gerarden T., Tucci C.B., Isenberg H.D. Candida zeylanoides: an opportunistic yeast. J. Clin. Microbiol. 1991, 29:1689-1692.
33. Liu S.Q. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. Int. J. Food Microbiol. 2003, 83:115-131.
34. Macfie H.J.H., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry over effects in hall tests. J. Sens. Stud. 1989, 4:129-148.
35. Marco A., Navarro J.L., Flores M. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts. J. Agric. Food Chem. 2007, 55:3058-3065.
36. Martín A., Córdoba J.J., Benito M.J., Aranda E., Asensio M.A. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins. Int. J. Food Microbiol. 2003, 84:327-338.
37. Martín A., 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.
38. 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.
39. Masoud W., Poll L., Jakobsen M. Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. Yeast 2005, 22:1133-1142.
40. Metaxopoulos J., Stavropoulos S., Kakouri A., Samelis J. Yeasts isolated from traditional Greek dry salami. Ital. J. Food Sci. 1996, 1:25-32.
41. Molina I., Silla H., Flores J. Study of the microbial flora in dry-cured ham. 4. Yeasts. Fleischwirtschaft 1990, 70:74-76.
42. Molina I., Nieto P., Flores J., Silla H., Bermell S. Study of the microbial flora in dry-cured ham. 5. Lipolytic activity. Fleischwirtschaft 1991, 71:906-908.
43. Montanari C., Sado Kamdem S.L., Serrazanetti D.I., Vannini L., Guerzoni M.E. Oxylipins generation in Lactobacillus helveticus in relation to unsaturated fatty acid supplementation. J. Appl. Microbiol. 2013, 115:1388-1401.
44. 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.
45. Núñez F., Rodríguez M.M., Bermúdez M.E., Córdoba J.J., Asensio M.A. Composition and toxigenic potential of the mould population on dry-cured Iberian ham. Int. J. Food Microbiol. 1996, 32:185-197.
46. Núñez F., Lara M.S., Peromingo B., Delgado J., Sanchéz-Montero L., Andrade M.J. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages. Food Microbiol. 2015, 46:114-120.
47. Ockerman H.W. Influence of molds on flavor quality of Spanish ham. J. Muscle Foods 2000, 11:247-259.
48. Parolari G. Review: achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham. Food Sci. Technol. Int. 1996, 2:69-78.
49. Patrignani F., Iucci L., Belletti N., Gardini F., Guerzoni M.E., Lanciotti R. Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli. Int. J. Food Microbiol. 2008, 123:1-8.
50. Pinna A., Quintavalla S., Simoncini N., Toscani T., Virgili R. Volatile organic compounds of a ham-like model system inoculated with autochthonous yeasts isolated from typical hams. Industria Conserve 2009, 84:91-103.
51. Pinna A., Simoncini N., Toscani T., Virgili R. Evolution of volatile organic compounds (VOCs) during the extended ageing of Parma ham as affected by salt content and process biochemistry. Int. J. Food Sci. 2012, 24:321-331.
52. Purriños L., García Fontán M.C., Carballo J., Lorenzo J.M. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level. Food Microbiol. 2013, 34:12-18.
53. Purriños L., Carballo J., Lorenzo J.M. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry cured "lacón". Meat Sci. 2013, 93:344-350.
54. Rodríguez M., Núñez F., Córdoba J.J., Sanabria C., Bermúdez E., Asensio M.A. Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. Int. J. Food Microbiol. 1994, 24:329-335.
55. Rodríguez M., Núñez F., Córdoba J.J., Bermúdez M.E., Asensio M.A. Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham. J. Appl. Microbiol. 1998, 85:905-912.
56. Sánchez-Molinero F., García-Regueiro J.A., Arnau J. Processing of dry-cured ham in a reduced-oxygen atmosphere: effects on physicochemical and microbiological parameters and mite growth. Meat Sci. 2010, 84:400-408.
57. Sánchez-Peña C.M., Luna G., Garcia-Gonzales D.L., Aparicio L. Characterization of French and Spanish dry-cured hams: influences on the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Sci. 2005, 69:635-645.
58. Silla H., Molina I., Flores J., Silvestre D. A study of the microbial flora of dry-cured ham. 1. Isolation and growth. Fleischwirtschaft 1989, 69:1128-1131.
59. Simoncini N., Rotelli D., Virgili R., Quintavalla S. Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham. Food Microbiol. 2007, 24:577-584.
60. Simoncini N., Virgili R., Spadola G., Battilani P. Autochthonous yeasts as potential biocontrol agents in dry-cured meat products. Food Control 2014, 46:160-167.
61. Spotti E., Berni E., Cacchioli C., Simoncini N., Quintavalla S. Growth and antagonistic activity of Hyphopichia burtonii against other fungal species frequently found on meat products during maturation. Industria Conserve 2009, 84:11-22.
62. Virgili R., Simoncini N., Toscani T., Camardo Leggieri M., Formenti S., Battilani P. Biocontrol of Penicillium nordicum GROWTH and ochratoxin A production by native yeasts of dry cured ham. Toxins 2012, 4:68-82.
63. Wang X., Ma P., Jiang D., Peng Q., Yang H. The natural microflora of Xuanwei ham and the no-mouldy ham production. J. Food Eng. 2006, 77:103-111.