Iucci Luciana, Patrignani Francesca, Belletti Nicoletta, Ndagijimana Maurice, Elisabetta Guerzoni M, Gardini Fausto, Lanciotti Rosalba
Università di Bologna, Dipartimento Scienze degli Alimenti, Piazza Goidanich 60, 47023 Cesena, Italy.
Meat Sci. 2007 Apr;75(4):669-75. doi: 10.1016/j.meatsci.2006.09.016. Epub 2007 Jan 24.
The aim was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), in the manufacture of dried fermented sausages in order to understand their effects on volatile profile, biogenic amine content and sensory properties. The experimental data showed that every yeast strain produced a specific profile of volatile metabolic products. The yeasts also gave sausages with distinctive sensory properties. The degree of mincing also influenced these properties, but none of these factors had significant influence upon the accumulation of biogenic amines.
目的是研究汉逊德巴利酵母和解脂耶氏酵母菌株与乳酸发酵剂（植物乳杆菌）一起用于干发酵香肠生产时的效果，以便了解它们对挥发性成分、生物胺含量和感官特性的影响。实验数据表明，每种酵母菌株都产生了特定的挥发性代谢产物谱。这些酵母还赋予香肠独特的感官特性。切碎程度也会影响这些特性，但这些因素均未对生物胺的积累产生显著影响。
