Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing

Abstract

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Debaryomyces hansenii, Kazachstania servazzii, and Wickerhamomyces anomalus were isolated in both pork and game samples. The PCR-RAPD technique differentiated between 26 and 18 strains from pork and game meat sausages, respectively. The physicochemical parameters and their relationship with the yeast community were also studied. The antioxidant and anti-lipid peroxidation capability were analyzed and the 70% and 50% of the tested strains showed these abilities, respectively. Moreover, the biocontrol capability against mycotoxigenic molds was found in 19 strains, but better results were observed in game meat yeasts. On the other hand, almost 30% of strains produce a pleasant olfactory aroma, and volatile compounds associated with the yeast pathway metabolic during the maturation process have been characterized such as esters, aldehydes, fusel alcohols, etc. This study has allowed a better understanding of the biodiversity of this type of food, as well as selecting potential yeast strains for their future use as starters.

Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

“…Moreover, yeast also metabolizes lactic acid produced by lactic bacteria, thus affecting the organoleptic characteristics of the product. However, it is important to note that other yeast genera such as Rhodotorula, Yarrowia, Candida , Trichosporon, Citeromyces , Kazachstania , or Wickerhamomyces are commonly present in meat products and that flavour and aroma changes cannot be solely attributed to Debaryomyces [ 9 , 12 , 13 , 14 , 15 , 16 ]. In addition, a pertinent question is whether changes in the products due to the yeast populations can be finally perceived by the consumer and affect the overall sensory characteristics of the products.…”

Effects of ultrasound treatments on wine microorganisms

“…and S. cerevisiae used in this part were different clones from the used in the first part, and their loss of viability was different as well. This has been observed for many biotechnological characteristics of yeasts related to different issues, including food safety [26] , antimicrobial activities [27] , probiotic properties [28] , [29] , antioxidant and aroma development [30] , and bioremediation and biocontrol characteristics [31] .…”

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

“…Esters are important VOCs that impart a pleasant odor (fruit smell) to food ( 51 ). Ester compounds are synthesized by the esterification of alcohols and carboxylic acids and are also derived from the alcoholysis of acylglycerols and fatty alcohols ( 52 ).…”