Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

Simoncini, Nicoletta; Rotelli, D; Virgili, R.; Quintavalla, S.

doi:10.1016/j.fm.2007.01.003

Cited by 71 publications

(42 citation statements)

References 25 publications

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“…2c). Both D. hansenii and P. anomala have been reported as the dominant yeasts in traditional salted and fermented foods [29,30]. These yeasts are considered to be useful starter organisms in the production of alcohol, organic acids, and other flavor compounds [31].…”

Section: Characteristics Of Halophilic or Halo-tolerant Yeastsmentioning

confidence: 99%

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

et al. 2009

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Aji-no-susu is a Japanese fermented fish product prepared from salted horse mackerel Trachurus japonicus, and cooked rice. We studied the organic acid and free amino acid contents and microflora in 12 aji-no-susu products to clarify their features as a lactic-acid-fermented food. Salinity of the samples was approximately 7.0% (rice portion) and 6.0% (fish portion) (w/w). Water activity was approximately 0.9, and pH was approximately 4.4 and lower. In the rice portions, lactic acid content was very high (57 mg/g sample). The predominant amino acids were alanine (2.3 mg/g rice portion) and lysine (2.1 mg/g). In the case of long-fermented (4 and 12 months) aji-no-susu, a high content of gamma-aminobutyric acid (GABA, 1.5 and 1.4 mg/g) was detected. Total viable counts in rice and fish portions were 7.7 and 7.4 log colony-forming units (cfu)/g, respectively. The number of lactobacilli in the rice and fish portions was 7.3 and 7.1 log cfu/g, respectively. Yeasts were detected in eight samples. Furthermore, acidtolerant lactic acid bacteria (LAB) (Lactobacillus plantarum), GABA-producing LAB (Lactobacillus sp.), and halophilic or halo-tolerant yeast (Debaryomyces hansenii) were isolated and identified. Results in this study indicate that aji-no-susu is a typical traditional lactic-acid-fermented fish product.

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Section: Characteristics Of Halophilic or Halo-tolerant Yeastsmentioning

confidence: 99%

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

et al. 2009

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“…In our work, P. nalgiovense, C. famata and E. fibuliger were utilised to inhibit the growth of ochratoxinogenic moulds (A. niger, A. ochraceus, P. nordicum, P. verrucosum) and consequently OTA production on the surface of San Daniele dry cured ham. C. famata is a typical native yeast of this meat product (Comi & Cantoni, 1980a, 1980bSimoncini, Rotelli, Virgili, & Quintavalla, 2007), while E. fibuliger was often isolated from the air and from San Daniele dry cured ham (data not shown). P. nalgiovense is typically found on dry sausages, and it is used as a starter culture, either to improve quality or as a bioprotective agent for meat products.…”

Section: Discussionmentioning

confidence: 97%

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

Comi

Iacumin

2013

Food Research International

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“…Keimzahlen von trockengepökeltem Schinken liegen bei 1*10 5 -7 KbE/g Muskel bzw. 1*10 4 -7 KbE/g Fett (Simoncini et al, 2007).…”

Section: Was Ist Nun Traditioneller Serranoschinken?unclassified

Serrano-Schinken am Knochen – Welche Vorstellungen bzw. Kenntnisse hat der deutsche Verbraucher von diesem Produkt?

Werth

2009

J. Verbr. Lebensm.

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Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

Cited by 71 publications

References 25 publications

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

Serrano-Schinken am Knochen – Welche Vorstellungen bzw. Kenntnisse hat der deutsche Verbraucher von diesem Produkt?

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