Selection of
            <i>Debaryomyces hansenii</i>
            isolates to improve quality of dry fermented sausage

Lee, Yujin; Kang, Joohyun; Hwang, Jungeun; Shin, Dong-Min; Han, Sung Gu; Yoon, Yohan

doi:10.1080/10942912.2023.2244690

Cited by 2 publications

(3 citation statements)

References 61 publications

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“…In fact, yeast seems to have an inhibitory effect on the increase in lipid oxidation [42]. Other studies [43,44] confirm that the lowest TBARsvalues could be found in the product with the highest yeast count, which could inhibit the production of lipid peroxides.…”

Section: Physico-chemical Resultsmentioning

confidence: 89%

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Polizzi,

Casalino,

Di Paolo

et al. 2024

Applied Sciences

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The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

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Section: Physico-chemical Resultsmentioning

confidence: 89%

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Polizzi,

Casalino,

Di Paolo

et al. 2024

Applied Sciences

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“…SMFM2021-D1 ( D. hansenii ) was isolated from Doenjang produced in Korea. The isolated D. hansenii and P. nalgiovense strains were supplied by Yoon BioTech (Seoul, Korea; Lee et al, 2023 ). The P. nalgiovense Saterkulturen Edelchimmel of commercial strains was supplied by the Almi GmbH (Oftering, Austria).…”

Section: Methodsmentioning

confidence: 99%

“…During aging, the texture of dry-cured ham varies owing to factors such as temperature, RH, and starter culture conditions, which affect protein degradation, lipid oxidation, and microbial activity ( Chen et al, 2021 ; Sugimoto et al, 2020 ). Therefore, the selection of a starter culture and the establishment of an appropriate temperature for dry-cured ham are crucial factors influencing the taste characteristics of the product, and it is important to use the desired strain among various microorganisms as a starter culture ( Lee et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Kim,

Kim

2024

Food Sci Anim Resour

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This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25°C, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25°C, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20°C. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25°C compared to 20°C when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25°C; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

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Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage

Cited by 2 publications

References 61 publications

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

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