Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

“…Due to adaptation to conditions occurring in outer layers of dry-cured ham, wild yeasts spontaneously growing on surface are a dominant population among naturally present microorganisms. In this trial, the average count of native yeasts in control hams agrees with other studies on dry-cured meat products (Asefa et al, 2009;Purriños et al, 2013a). In the case of inoculation with D. maramus 51, the population achieved the highest count, exceeding control hams of 2 Log units.…”

“…and Candida spp. although other species have been reported (Asefa et al, 2009;Núñez et al, 1996a;Purriños et al, 2013a;Simoncini et al, 2007).…”

“…The chemophysical properties of muscle surface in terms of water activity (a w ), pH, salt and nutrient content are additional sources of variability. Above-mentioned parameters can influence microbial populations, in particular yeasts, developing in outer ham layers (Asefa et al, 2009;Purriños et al, 2013a;Simoncini et al, 2007). Several yeast species have been reported to grow in dry-cured ham muscle surface: they can develop up to 5-7 Log units/g in a 10 mm thickness-surface habitat, depending on processing stage and conditions.…”

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

“…Yeast at the levels found here were considered to be acceptable (Graumann and Holley 2009). Dominant yeast species identified in both trials were Cryptococcus albidus and Candida zeylanoides, which are common in dry cured ham (Asefa et al 2009). …”

“…Unlike bacteria, the yeast did not penetrate the muscle tissues (Table 3.5). The dominant yeast species identified in both trials were Cryptococcus albidus and Candida zeylanoides (identified using the API identification system, Biomerieux) which are common in dry cured ham (Asefa et al 2009). …”