Yeasts

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 139-146

  Selgas, M D ^a   Garcia M L ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry cured hams; Fermented sausages; Starter cultures; Yeasts

Indexed keywords

CHAINS; CURING; FOOD PROCESSING; MEATS; METABOLISM; ODORS;

ANTI-OXIDANT ACTIVITIES; BRANCHED CHAIN AMINO ACIDS; DRY-CURED HAM; FERMENTED SAUSAGES; INDUSTRIAL PERFORMANCE; PROTECTIVE EFFECTS; PROTEOLYTIC ACTIVITIES; STARTER CULTURES;

YEAST;

EID: 84940861122     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch16     Document Type: Chapter

References (74)

1. Andrade MJ, Cordoba JJ, Casado EM, Cordoba MG, Rodríguez M. 2010. Effect of selected strains of Debaryomices hansenii on the volatile compound production of dry fermented sausage "salchichón." Meat Science, 85, 256-264.
2. Berdagué JL, Monteil P, Montel MC, Talon R. 1993. Effect of starter cultures on the formation of flavour compounds in dry sausage. Meat Science, 35, 275-287.
3. Bintsis T, Robinson RK. 2004. Study of the effects of adjunct cultures on the aroma compounds of feta-type cheese. Food Chemistry, 88, 435-441.
4. Boissonnet B, Callon C, Larpent-Gourgaut M, Michaux O, Sirami J, Bonin, P. 1994. Isolement et sélection des leuvres lipolytiques a partir de saucissons secs fermentés. Viand Prod Carnés, 15, 64-67.
5. Bolumar T, Sanz Y, Flores M, Aristoy MC, Toldrá F, Flores J. 2006. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei. Meat Science, 72, 457-466.
6. Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. 2001. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Science, 59, 97-107.
7. Campbell-Platt G. 1995. Fermented meats-a world perspective. In: Fermented Meats. G Campbell-Platt, PE Cook (eds), pp. 39-52. London: Blackie Academic & Professional.
8. Carrapiso AI, Ventanas J, García C. 2002. Characterization of the most odor-active compounds of Iberian ham headspace. Journal of Agricultural Food Chemistry, 50, 1996-2000.
9. Casado EM, Cordoba JJ, Andrade MJ, Rodríguez M. 2011. Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products. Czech Journal of Food Science, 29, 463-470.
10. Cesari EP. 1919. La maturation du saucisson. Academie de Sciences Paris, 168, 802-803.
11. Cesari EP, Guilliermond A. 1920. Les levures du saucisson. Annales de l'Institut Pasteur, 34, 229-248.
12. Cocolin L, Urso R, Rantsiou K, Cantoni C, Comi G. 2006. Dynamics and characterization of yeasts during natural fermentation of Italian sausages. FEMS Yeast Research, 6, 692-701.
13. Comi G, Cantoni C. 1983. Presenza di lieviti nei prosciutti crudi stagionati. Industrie Alimentarie, 2, 102-104.
14. Cook PE 1995. Fungal ripened meats and meat products. In: Fermented Meats. G Campbell-Platt, PE Cook (eds), pp. 39-52. London: Blackie Academic & Professional.
15. Coppola S, Mauriello G, Aponte M, Moschetti G, Villani F. 2000. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage. Meat Science, 56, 321-329.
16. Dillon VM, Board RG. 1991. Yeast associated with red meats. Journal of Applied Microbiology, 71, 93-108.
17. Dowell MJ, Board RG. 1968. A microbiological survey of British fresh sausages. Journal of Applied Bacteriology, 31, 378-396.
18. Durá MA, Flores M, Toldrá F. 2002. Purification and characterization of a glutaminase from Debaryomyces spp. International Journal of Food Microbiology, 76, 117-126.
19. Durá MA, Flores M, Toldrá F. 2004a. Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp.: generation of volatile compounds from branched-chain amino acids Meat Science, 68, 319-328.
20. Durá MA, Flores M, Toldrá F. 2004b. Effect of Debaryomyces spp on the proteolysis of dry fermented sausages. Food Chemistry, 86, 391-399.
21. Encinas JP, López-Diaz TM, García-López ML, Otero A, Moreno B. 2000. Yeast populations on Spanish fermented sausages. Meat Science, 54, 203-208.
22. Fatichenti E, Gergere JL, Pietrino D, Giovaunnii AF. 1983. Antagonistic activity of Debaryomices hansenii towards Clostridium tyrobutyricum and Cl. butyricum. Journal of Dairy Research, 80, 449-457.
23. Fleet GH. 1990. Yeast in dairy products. Journal of Applied Bacteriology, 68, 199-221.
24. Flores M, Durá MA, Marco A, Toldrá F. 2004. Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Science, 68, 439-446.
25. García ML, Casas C, Mendoza E, Toledo VM, Selgas MD. 2001. Effect of selected moulds on the sensory properties of dry fermented sausages. European Food Research Technology, 212, 287-291.
26. Gehlen KH, Meisel C, Fischer A, Hammes WP. 1991. Influence of the yeast Debaromyces hansenii on dry sausage fermentation. Proceedings of the 35th International Congress of Meat Science and Technology, Kulmbach, pp. 871-876.
27. Hadorn R, Eberhard P, Guggisberg D, Isolini D, Piccinali P, Schlichtherle-Cerny H. 2005. An alternative surface culture for salami. Proceedings of the 51st International Congress of Meat Science and Technology, Baltimore, pp. 1041-1045.
28. Hammes WP, Hertel C. 1998. New developments in meat starter cultures. Meat Science, 49, S125-S138.
29. Huerta T, Querol A, Hernández Haba J. 1988. Yeasts of dry cured hams, qualitative and quantitative aspects. Microbiologia Alimentaria Nutrición, 6, 289-294.
30. Iucci L, Patrignani F, Belletti N, Ndagijimana M, Guerzoni ME, Gardini F, Lanciotti R. 2007. Role of surface-inoculated Bedaryomyces hansenii and Yarrowia lipolytica strains in dry fermented sausages manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content. Meat Science, 75, 669-675.
31. Jessen B. 1995. Starter culture for meat fermentations. In: Fermented Meats. G Campbell-Platt, PE Cook (eds), pp. 130-159. London: Blackie Academic & Professional.
32. Kurita O, Yamazaki E. 2002. Growth under alkaline conditions of the salt tolerant yeast Debaryomyces hansenii IFO10939. Current Microbiology, 45, 277-280.
33. Larpent-Gourgaut M, Michaux O, Callon C, Brenot O, Sirami J, Bonnin C, Boissonnet B. 1993. Etude compare des flores d'armoisation du saucisson de fabrication industrielle ou artisanale. Viand Prod Carnés, 14, 23-27.
34. Leistner I. 1995. Stable and safer fermented sausages worldwide. In: Fermented Meats. G Campbell-Platt, PE Cook (eds), pp. 160-175. London: Blackie Academic & Professional.
35. Lücke FK, Hechelman H. 1987. Cultivos starter para embutidos secos y jamón crudo. Composición y efecto. Fleischwirtschaft Spanish, 1, 38-48.
36. Mahadevan K, Farmer L. 2006. Key odor impact compounds in three yeasts extract pastes. Journal of Agricultural Food Chemistry, 54, 7242-7250.
37. Marquina D, Llorente P, Santos A, Peinado JM. 2001. Characterization of the yeast population in low water activity foods. Advanced Food Science, 23, 249-253.
38. Martin A, Asensio MA, Bermúdez ME, Córdoba MG, Aranda E, Córdoba JJ. 2002. Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins. Meat Science, 62, 129-137.
39. Martínez-Muñoz GA, Kane P. 2008. Vacuolar and plasmamembrane proton pumps collaborate to achieve cytosolic pH homeostasis in yeast. Journal of Biological Chemistry, 283, 20309-20319.
40. Meisel C, Gehlen KH, Fisher A, Hammes WP. 1989. Inhibition of the growth of Staphylococcus aureus in dry sausages by Lactobacillus curvatus, Micrococcus varians and Debaryomyces hansenii. Food Biotechnology, 3, 145-168.
41. Mendonça RCS, Gouvea DM, Hungaro HM, Sodre AF, Querol-Simon A. 2013. Dynamics of the yeasts flora in artisanal country style and industrial dry cured sausage. Food Control, 29, 143-148.
42. Metaxopoulos J, Stravopoulos S, Kakouri A, Samelis J. 1996. Yeast isolated from traditional Greek dry salami. Italian Journal of Food Science, 1, 25-32.
43. Molina I, Toldrá F. 1992. Detection of proteolytic activity in microorganisms isolated from dry cured ham. Journal of Food Science, 57, 1308-1310.
44. Molina I, Silla H, Flores J. 1990. Study of microbial flora in dry cured hams. 4: Yeasts. Fleischwirtschaft, 70, 74-76.
45. Monte E, Villanueva JR, Dominguez A. 1986. Fungal profiles of Spanish country cured ham. International Journal of Food Microbiology, 3, 355-359.
46. Nielsen DS, Jacobsen T, Jespersen L, Koch AG, Arneborg N. 2008. Occurrence and growth of yeasts in processed meat products-implications for potential spoilage. Meat Science, 80(3), 919-926.
47. Núñez F, Rodríguez MM, Córdoba JJ, Bermúdez ME, Asensio MA. 1996. Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology, 29, 271-280.
48. Olesen PT, Stahnke LH. 2000. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces. Meat Science, 56, 357-368.
49. Ordóñez JA, Hierro EM, Bruna JM, de la Hoz L. 1999. Changes in the components of dry-fermented sausages during ripening. Critical Review Food Science Nutrition, 39(4), 329-367.
50. Osei Abunyewa AA, Laing E, Hugo A, Viljoen BC. 2000. The population change of yeasts in commercial salami. Food Microbiology, 17, 429-438.
51. Patrignani F, Lucci L, Vallicelli M, Guerzoni ME, Gardini F, Lanciotti R. 2007. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dry fermented sausages manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns. Meat Science, 75, 676-686.
52. Patrignani F, Vannini L, Gardini F, Guerzoni ME, Lanciotti R. 2011. Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions. Meat Science, 89, 21-26.
53. Peppard TL, Halsey SA. 1981. Malt-flavour-transformation of carbonyls compounds by yeast during fermentation. Journal of Institute Brewing, 87, 3860-3890.
54. Pozzi W. 2003. Advantages in dry sausages production. Fleischwirtschaft International, 2, 14-16.
55. Rodríguez M, Núñez F, Córdoba JJ, Bermúdez ME, Asensio MA. 1998. Evaluation of proteolytic activity of micro-organisms isolated from dry cured hams. Journal of Applied Microbiology, 85, 905-912.
56. Rodríguez M, Martín A, Núñez F. 2001. Población microbiana del jamón y su contribución en la maduración. Cultivos iniciadores. In: Tecnología del jamón ibérico. J Ventanas (ed.), pp. 347-366. Madrid: Mundi Prensa.
57. Rossmanith E, Mintzlaff HJ, Streng B, Christ W, Leistner L. 1972. Hefen als starterkulturen für rohwürste. Jahr der BAFF, 147-148.
58. Saldanha-da-Gama A, Malfeito-Ferreira M, Loureiro V. 1997. Characterization of yeasts associated with Portuguese pork-based products. International Journal of Food Microbiology, 37, 201-207.
59. Samelis J, Sofos JN. 2003. Yeast inmeat and meat products. In: Yeast in Food. Beneficial and Detrimental Aspects. T Boeckhout, V Robert (eds), pp. 239-265. Hamburg: Behr's Verlag Gmb H.
60. Samelis J, Maurogenakis F, Metaxopoulos J. 1994. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. International Journal of Food Microbiology, 23, 179-196.
61. Santos NN, Santos-Mendoça RC, Sanz Y, Bolumar T, Aristoy MC, Toldrá F. 2001. Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii. International Journal of Food Microbiology, 68, 199-206.
62. Schoondermark-Stolk SA, Jansen M, Verkleij AJ, Verrips CT, Euverink GJW, Dijkhuizen L, Boonstra J. (2006) Genome-wide transcription survey on flavor production in Saccharomyces cerevisiae. World Journal of Microbiology Biotechnology, 22, 1347-1356.
63. Selgas MD, García ML. 2006. Starter culture: yeasts Part III. Microbiology and starter cultures for meat fermentations. In: Handbook of Fermented Meat and Poultry. F Toldrá (ed.), pp. 159-170. Oxford: Blackwell.
64. Selgas MD, Casas C, Toledo VM, García ML. 1999. Effect of selected mould strains on lipolysis in dry fermented sausages. European Food Research and Technology, 209, 360-365.
65. Selgas MD, Ros J, García ML. 2003. Effect of selected yeast strains on the sensory properties of dry fermented sausages. European Food Research and Technology, 217, 475-480.
66. Simoncini N, Rotelli D, Virgili R, Quintavalla S. 2007. Dynamics and characterization of yests during ripening of typical Italian dry-cured ham. Food Microbiology, 24, 577-584.
67. Slaa J, Gnodo M, Else H. 2009. Yeast and fermentation: the optimal temperature. Journal of Organic Chemistry, 134, 1-3.
68. Stahnke LH. 1994. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science, 38, 39-53.
69. Tjener K, Stahnke LH, Anmdersden L, Martinussen J. 2003. A fermented meat model system for studies of microbial aroma formation. Meat Science, 66, 211-218.
70. Toldrá F. 2002. Fementation and starter cultures. In: Dry-Cured Meat Products. F Toldrá (ed.), pp. 89-112. Trumbull, CT: Food & Nutrition Press.
71. Toldrá F, Etherington DJ. 1988. Examination of cathepsins B, D, H and L activities in dry-cured hams. Meat Science, 23, 1-7.
72. Toledo VM, Selgas MD, Casas C, Ordóñez JA, García ML. 1997. Effect of selected mould strains on proteolysis in dry fermented sausages. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 204, 385-390.
73. Wolter H, Laing E, Viljoen BC. 2000. Isolation and identification of yeasts associated with intermediate moisture meats. Food Technology Biotechnology, 38, 69-75.
74. Wyder MY, Puhan Z. 1999. Role of selected yeast in cheese ripening: an evaluation in aseptic cheese curd slurries. International Dairy Journal, 9, 117-124.