Flores Mónica, Moncunill Daniel, Montero Rebeca, López-Díez José Javier, Belloch Carmela
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC) , Avenida Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
J Agric Food Chem. 2017 May 17;65(19):3900-3909. doi: 10.1021/acs.jafc.7b00971. Epub 2017 May 4.
A total of 15 Debaryomyces hansenii strains from different food origins were genetically characterized and tested on a culture medium resembling the composition of fermented sausages but different concentrations of nitrifying preservatives. Genetic typing of the D. hansenii strains revealed two levels of discrimination: isolation source or strain specific. Different abilities to proliferate on culture media containing different concentrations of nitrate and nitrite, as sole nitrogen sources and in the presence of amino acids, were observed within D. hansenii strains. Overall metabolism of amino acids and generation of aroma compounds were related to the strain origin of isolation. The best producers of branched aldehydes and ethyl ester compounds were strains isolated from pork sausages. Strains from cheese and llama sausages were good producers of ester compounds and branched alcohols, while vegetable strains produced mainly acid compounds. Nitrate and nitrite reduction affected in different ways the production of volatiles by D. hansenii.
对总共15株来自不同食物来源的汉逊德巴利酵母菌株进行了基因特征分析，并在一种类似于发酵香肠成分但含有不同浓度硝化防腐剂的培养基上进行了测试。汉逊德巴利酵母菌株的基因分型显示出两个区分水平：分离来源或菌株特异性。在汉逊德巴利酵母菌株中观察到，它们在含有不同浓度硝酸盐和亚硝酸盐作为唯一氮源且存在氨基酸的培养基上具有不同的增殖能力。氨基酸的整体代谢和香气化合物的产生与菌株的分离来源有关。支链醛和乙酯化合物的最佳产生者是从猪肉香肠中分离出的菌株。来自奶酪和美洲驼香肠的菌株是酯类化合物和支链醇的良好产生者，而来自蔬菜的菌株主要产生酸性化合物。硝酸盐和亚硝酸盐的还原以不同方式影响汉逊德巴利酵母挥发性物质的产生。
