A survey of yeasts in traditional sausages of southern Italy

Abstract

The evolution of the yeast population during manufacturing and ripening of 'salsiccia sotto sugna', a typical salami of the Lucania region (southern Italy), was investigated. Four different batches, produced in four farms in Lucania, were studied. Each batch showed a specific yeast population, and the most frequently isolated yeasts belonged to Debaryomyces hansenii and its anamorph Candida famata, and Rhodotorula mucilaginosa. Yarrowia lipolytica was isolated from three sausage batches. The Y. lipolytica isolates were further characterised, in particular for their lipolytic activity on pork fat. Lipolytic activity was maximal at pH 5.5, with oleic and palmitic acids as major free fatty acids produced. The use of randomly amplified polymorphic DNA-polymerase chain reaction allowed the detection of a high genetic heterogeneity among the isolates phenotypically assigned to the species Y. lipolytica.

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

“…Yarrowia lipolytica has been detected in salami (Abunyewa et al, 2000;Gardini et al, 2001;Gianni et al, 2008;Nielsen et al, 2008), Spanish fermented sausages such as chorizo, longaniza and salchichon (Encinas et al, 2000;Martinez et al, 2004), German (dry fermented) sausages such as Zervelat and Frankfurters (Entel, 1961;Samelis & Sofos, 2003), as well as in Vienna, tea and other sausages (Leistner & Bem, 1970;Viljoen et al, 1993;Zivanovic & Ristic, 1974). The prevalence of Y. lipolytica was higher at the surface than in the interior of the products (Leistner & Bem, 1970).…”

“…The use of Y. lipolytica in starter cultures for dry fermented sausages has been advocated, based on evidence suggesting that this yeast contributes to superior sensory properties and overall quality of the sausages, and that it may help to reduce ripening time (Gardini et al, 2001;Patrignani et al, 2007Patrignani et al, , 2011aRomano et al, 2006). In addition, the yeast microflora is supposed to delay rancidity and to protect nitrosomyoglobin from oxidative breakdown, thereby preserving the appealing red color of fermented sausages (Romano et al, 2006).…”

Candida famata modulates toll‐like receptor, β‐defensin, and proinflammatory cytokine expression by normal human epithelial cells

“…These emerging candidiases involve various Candida species, including C. tropicalis, C. krusei, C. glabrata, and C. famata (Bustamante, 2005;Sobel, 2006;Seneviratne et al, 2008). Considered to be non-pathogenic (Andrighetto et al, 2000;Rasool et al, 2005), C. famata is found in foods, animal tissues (Andrighetto et al, 2000;Krcmery and Kunova, 2000;Gardini et al, 2001), and human tissues such as bone (Krcmery and Barnes, 2002) and central nervous tissue (Prinsloo et al, 2003). Currently, C. famata is considered to be the etiological agent responsible for 1-3% of human candidiasis, including peritonitis (Quindó s et al, 1994), mediastinal candidiasis (Ahmed et al, 2005), candidiasis in neonates (Heljić et al, 2005), general fungemia (Krcmery and Kunova, 2000) and acute zonal occult outer retinopathy (Pisa et al, 2007).…”

Isolation ofCandida famatafrom a Patient with Acute Zonal Occult Outer Retinopathy

“…Different Candida species are part of the natural microbiota and, thus, are commensal organisms in humans (23). This is the case for Candida famata (also known as Debaryomyces hansenii and Torulopsis candida), which is usually found in some foods, including dairy products (3,11). It was thought that C. famata was nonpathogenic for humans.…”