Starter Cultures: Yeasts

Selgas, M‐Dolores; García, M.A.

doi:10.1002/9780470376430.ch15

Cited by 5 publications

(3 citation statements)

References 46 publications

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“…The application of molds and yeasts as surface starter cultures, normally by immersion or spraying, can improve specific sensory and external characteristics [ 13 ]. Surface starters form a protective layer, which favors color formation and hinders the occurrence of premature autoxidation phenomena of fats due to the activity of catalase [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dias

Laranjo

Potes

et al. 2021

IJERPH

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Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.

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Section: Introductionmentioning

confidence: 99%

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dias

Laranjo

Potes

et al. 2021

IJERPH

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“…Популација квасаца зависи од типа производа, начина производње, додатих зачина и пречника кобасице (Encinas et al 2000). Због веће доступности кисеоника, кобасице мањег пречника имају већи број квасаца (Selgas and Garcia 2007). С друге стране, кобасице које укључују процес димљења или додатак неких зачина, као што је бијели лук, током производње имају мањи број квасаца (Encinas et al 2000;Olesen and Stahnke 2000).…”

Section: квасциunclassified

Production technology of fermented meat and milk products

Danilović,

Savić

2020

ORUPRS

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Fermented food has a significant socio-economic role in the world and in some regions it is involved in nutrition of millions of people. Special attention is attracted by the use of fermented food as traditional, but, also, as functional food with health benefits. The great number of different types of fermented food is produced worldwide depending on the region, raw materials and involved microorganisms, as well as fermentation conditions. Fermented food made from materials of animal origin is produced mainly by traditional procedure under primitive conditions and in small quantities. Cheeses and sausages belong to the fermented food of animal orogin which are the most frequently produced worldwide. In this paper, a review of fermented products of animal origin was presented, with special emphasis on production processes and parameters, as well as microorganismsnvolved in the process. This chapter presents summarized data about fermented food made of meat (sausages and prosciutto) and milk (yoghurt, kefir, cheeses and kaymak) frequently found in Balkan region, bu also in Europe.

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“…Since the 1970s, scientists, especially from Europe, have carried out extensive research into the important effects of yeast as starter cultures in the manufacture of meat products [15]. During meat processing, through aerobic fermentation, yeast gradually depletes the residual oxygen in meat products, which is conducive to the stability of color, thus giving these products a bright color [16]. Moreover, some of the most common members of the microflora in fermented meat products are yeasts.…”

Section: Introductionmentioning

confidence: 99%

Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage

Yang,

Xiao,

Wang

2024

Fermentation

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In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of Debaryomyces hansenii (D. hansenii Y61 and Y67) were inoculated in fermented sausages to study their effects as starter cultures. The inoculation of D. hansenii strains affected ripening by decreasing the pH and aw. The sausages inoculated with Y61 and Y67 exhibited decreases in lipid oxidation of 40.70% and 36.04%, respectively, and Enterobacteriaceae counts of 50% and 100%, respectively. The inoculating yeasts Y61 and Y67 increased the lightness (L*) and redness (a*) of fermented sausages. The D. hansenii-inoculated sausages had higher levels of free amino acids and fatty acids, which improved the digestibility, sensory value, and safety of these sausages. Moreover, the total amount of ester compounds increased by 87.14% and 83.31% in the Y61- and Y67-inoculated groups, respectively, which contributed to the aroma. Better sensory attributes were also found in the sausages inoculated with Y61 and Y67 D. hansenii. Native D. hansenii Y61 and Y67 are, therefore, good starter cultures for fermented sausage production. Together, the results provide data supporting future research and the use of yeast-fermented sausages.

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Starter Cultures: Yeasts

Cited by 5 publications

References 46 publications

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Production technology of fermented meat and milk products

Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage

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