Olesen P T, Stahnke L H
Department of Biotechnology, Technical University of Denmark, Building 221, DK-2800 Lyngby, Denmark.
Meat Sci. 2000 Dec;56(4):357-68. doi: 10.1016/s0309-1740(00)00063-2.
The influence of the yeast starter cultures Debaryomyces hansenii and Candida utilis on fermented meat aroma was studied in model minces and in commercial-type fermented sausages. Volatile compounds from model minces and sausages were collected using diffusive and dynamic headspace sampling respectively and were identified by gas chromatography/mass spectrometry (GC/MS). A triangle test was carried out on the sausages to detect whether the yeast influenced the sausage odour. C. utilis demonstrated high metabolic activity in the model minces, producing several volatile compounds, in particularly esters. C. utilis also seemed to ferment the amino acids valine, isoleucine and leucine into compounds important for the aroma of sausages. D. hansenii on the contrary, had very little effect on the production of volatile compounds in the model minces. In the sausage experiment both yeast cultures died out before the ripening process ended and the sensory analysis showed only a slight difference between the sausages. A fungistatic test of the garlic powder added to the sausages indicated that garlic inhibits the growth of the yeast starter cultures.
在模型肉糜和商业型发酵香肠中研究了酵母发酵剂汉逊德巴利酵母和产朊假丝酵母对发酵肉香气的影响。分别使用扩散式和动态顶空进样法收集模型肉糜和香肠中的挥发性化合物，并通过气相色谱/质谱联用仪（GC/MS）进行鉴定。对香肠进行三角试验，以检测酵母是否影响香肠气味。产朊假丝酵母在模型肉糜中表现出较高的代谢活性，产生了几种挥发性化合物，尤其是酯类。产朊假丝酵母似乎还将缬氨酸、异亮氨酸和亮氨酸发酵成了对香肠香气很重要的化合物。相反，汉逊德巴利酵母对模型肉糜中挥发性化合物的产生影响很小。在香肠实验中，两种酵母培养物在成熟过程结束前都死亡了，感官分析表明香肠之间只有细微差异。对添加到香肠中的大蒜粉进行的抑菌试验表明，大蒜会抑制酵母发酵剂的生长。
