Yeast strains as potential aroma enhancers in dry fermented sausages

International Journal of Food Microbiology
Mónica FloresCarmela Belloch

Abstract

Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented...Continue Reading

References

Jan 1, 1986·Critical Reviews in Food Science and Nutrition·F ShahidiL A D'Souza
Aug 24, 2000·Journal of Agricultural and Food Chemistry·F F ChevanceR Chizzolini
Sep 1, 2001·International Journal of Food Microbiology·N N SantosF Toldrá
Jun 1, 2002·International Journal of Food Microbiology·M A DuráF Toldrá
Jan 7, 2003·Applied and Environmental Microbiology·Tomás BolumarFidel Toldrá
Jun 18, 2003·International Journal of Food Microbiology·Alberto MartínMiguel A Asensio
Aug 2, 2003·International Journal of Food Microbiology·Tomás BolumarFidel Toldrá
Feb 1, 2005·International Journal of Food Microbiology·Tomás BolumarFidel Toldrá
Apr 7, 2005·Applied and Environmental Microbiology·Kalliopi RantsiouLuca Cocolin
Jul 15, 2005·FEMS Yeast Research·Patricia MartorellAmparo Querol
Aug 9, 2005·International Journal of Food Microbiology·Cecilia FontanaGraciela Vignolo
Oct 11, 2005·International Journal of Food Microbiology·Frédéric LeroyLuc De Vuyst
Nov 1, 2005·International Journal of Food Microbiology·M J AndradeJ J Córdoba
Feb 17, 2006·International Journal of Food Microbiology·Kalliopi Rantsiou, Luca Cocolin
Mar 28, 2006·International Journal of Food Microbiology·Alberto MartínMiguel A Asensio
Aug 2, 2006·FEMS Yeast Research·Luca CocolinGiuseppe Comi
Jul 14, 2007·International Journal of Food Microbiology·Lucia AquilantiFrancesca Clementi
Apr 22, 2008·International Journal of Food Microbiology·Tomás BolumarFidel Toldrá
Apr 11, 2009·Journal of Agricultural and Food Chemistry·Kerstin Söllner, Peter Schieberle
Jun 10, 2009·International Journal of Food Microbiology·Dereje T AsefaIda Skaar
Nov 30, 2010·Meat Science·Alicia OlivaresMónica Flores
Dec 3, 2010·Meat Science·Paulo Cezar Bastianello CampagnolMarise Aparecida Rodrigues Pollonio
Mar 3, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·M P GianelliM Flores
Aug 19, 2011·International Journal of Food Microbiology·Clemencia Chaves-LópezGiovanna Suzzi
Mar 1, 2000·Meat Science·J P EncinasB Moreno
Jan 1, 1998·Meat Science·M C MontelR Talon
Sep 1, 2007·Meat Science·C R Calkins, J M Hodgen
Jan 1, 1994·Meat Science·W P Hammes, H J Knauf
Feb 1, 1999·Meat Science·A MeynierG Gandemer

❮ Previous
Next ❯

Citations

Jan 6, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ewelina CelińskaWłodzimierz Grajek
Mar 25, 2019·Journal of Food Science and Technology·Sha DuYuan-Liang Wang
Oct 28, 2019·Critical Reviews in Food Science and Nutrition·Rosanna TofaloCharles M A P Franz
Jun 26, 2020·Scientific Reports·Jossue Ortiz-ÁlvarezCésar Hernández-Rodríguez
Dec 24, 2018·World Journal of Microbiology & Biotechnology·Bartłomiej Zieniuk, Agata Fabiszewska
Feb 20, 2021·International Journal of Food Science·Noelia Zulema Palavecino PrpichMarcela Paola Castro
Jun 11, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Katharina StollewerkKieran Kilcawley
Jul 26, 2019·Journal of Agricultural and Food Chemistry·Laura Perea-SanzMónica Flores

❮ Previous
Next ❯

Related Concepts

Related Feeds

Candida albicans

Candida albicans is an opportunistic, fungal pathogen of humans that frequently causes superficial infections of oral and vaginal mucosal surfaces of debilitated and susceptible individuals. Discover the latest research on Candida albicans here.