Patrignani Francesca, Iucci Luciana, Vallicelli Melania, Guerzoni M Elisabetta, Gardini Fausto, Lanciotti Rosalba
Università di Bologna, Dipartimento Scienze degli Alimenti, Piazza Goidanich 60, 47023 Cesena, Italy.
Meat Sci. 2007 Apr;75(4):676-86. doi: 10.1016/j.meatsci.2006.09.017. Epub 2006 Nov 22.
The aim of this work was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), on the manufacture of dried fermented sausages to understand their role on sausage microbial evolution, lipolytic and proteolytic patterns. The inoculation of the yeast strains did not markedly affect the sausage's microbial flora. The sausages with the yeast strains showed more marked and earlier water activity (a(w)) reductions. Moreover, the surface inoculation of the yeast strains resulted, at the end of ripening, in more pronounced proteolysis and lipolysis. The lipolytic patterns of the products were affected not only by the yeast strain but also by the level of mincing of the meat mixture used.
这项工作的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，对香肠微生物演变、脂解和蛋白水解模式的影响，以了解它们在其中所起的作用。酵母菌株的接种对香肠的微生物菌群没有显著影响。含有酵母菌株的香肠水分活度（a(w)）降低得更明显且更早。此外，在成熟结束时，酵母菌株的表面接种导致更显著的蛋白水解和脂解。产品的脂解模式不仅受酵母菌株影响，还受所用肉混合物的切碎程度影响。
