Higiene y Seguridad Alimentaria, Facultad de Veterinaria, Universidad de Extremadura, Avda, de la Universidad s/n, 10071 Cáceres, Spain.
Meat Sci. 2010 Jun;85(2):256-64. doi: 10.1016/j.meatsci.2010.01.009. Epub 2010 Jan 14.
Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicochemical parameters and microbial population was observed in both uninoculated and inoculated sausages. The tested biotypes modified the volatile compound profile of sausages specially in esters, branched alcohols and aldehydes. The biotype of D. hansenii with the E mtDNA restriction pattern is the most suitable to be used as starter culture since it produced volatile compounds involved in flavour development of dry-cured meat products such as 3-methylbutanol, 3-methylbutanal and 2-propanone. Moreover, the use of D. hansenii strains with the B, C2 and E mtDNA restriction patterns, as a mixed starter culture, should be also considered to generate low amount of sulphur compounds in dry-cured meat products.
不同生物型的汉逊德巴利酵母，其特征是通过线粒体 DNA（mtDNA）限制分析，接种到干发酵香肠中，以评估它们作为单一起始培养物对整个成熟过程中挥发性化合物生成的影响。未接种和接种香肠中观察到相似的理化参数和微生物种群的演变。测试的生物型改变了香肠中挥发性化合物的特征，特别是酯类、支链醇和醛类。具有 E mtDNA 限制模式的汉逊德巴利酵母生物型最适合用作起始培养物，因为它产生了与干腌肉产品风味发展有关的挥发性化合物，如 3-甲基丁醇、3-甲基丁醛和 2-丙酮。此外，还应考虑使用具有 B、C2 和 E mtDNA 限制模式的汉逊德巴利酵母菌株作为混合起始培养物，以在干腌肉产品中产生低量的硫化合物。
