Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Cano-García, Liliana; Rivera-Jiménez, Silvia; Belloch, Carmela; Flores, Mónica

doi:10.1016/j.foodchem.2013.11.051

Cited by 104 publications

(70 citation statements)

References 24 publications

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“…Even though the production of the ester and sulphur compounds seemed to be a strain trait, no correspondence was found with their molecular profiles. The confirmation of the aroma potential of these isolated yeasts was further studied in a meat model resembling dry fermented sausage conditions (Cano-García et al, 2014a). In this sausage model, three D. hansenii yeasts displayed a characteristic aroma potential to produce ester and sulphur compounds in contrast to the other isolated yeasts.…”

Section: Yeast Contribution To Vocs Generation and Aroma In Meat Modelsmentioning

confidence: 98%

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores

Corral

Cano-García

et al. 2015

International Journal of Food Microbiology

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116

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Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma. In particular, a reduction in the aroma characteristics was observed in reduced fat and salt dry sausages. In terms of aroma enhancing, generally coagulase-negative cocci were selected as the most important group from the endogenous microbiota in the production of flavour compounds. Among the volatile compounds analysed in dry sausages, ester compounds contribute to fruity aroma notes associated with high acceptance of traditional dry sausages. However, the origin of ester compounds in traditional dry sausages can be due to other microorganisms as lactic acid bacteria, yeast and moulds. Yeast contribution in dry fermented sausages was investigated with opposite results attributed to low yeast survival or low activity during processing. Generally, they affect sausage colour and flavour by their oxygen-scavenging and lipolytic activities in addition to, their ability to catabolize fermentation products such as lactate increasing the pH and contributing to less tangy and more aromatic sausages. Recently, the isolation and characterization of yeast from traditional dry fermented sausages made possible the selection of those with ability to produce aroma active compounds. Molecular methods were used for genetic typing of the isolated yeasts whereas their ability to produce aroma compounds was tested in different systems such as in culture media, in model systems and finally on dry fermented sausages. The results revealed that the appropriate selection of yeast strains with aroma potential may be used to improve the sensory characteristics of reformulated fermented sausages.

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Section: Yeast Contribution To Vocs Generation and Aroma In Meat Modelsmentioning

confidence: 98%

Yeast strains as potential aroma enhancers in dry fermented sausages

Flores

Corral

Cano-García

et al. 2015

International Journal of Food Microbiology

Self Cite

116

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“…By means of producing aroma compounds, including aldehydes, ketones, alcohols, esters and sulfur compounds in fermented sausage, Debaryomyces hansenii was commonly applied in meat starter cultures (Cano‐García et al . ). At the same time, original sensory qualities of traditional fermented dry sausages during ripening were maintained by combing autochthonous Debaryomyces spp and LAB with staphylococci, which could produce higher levels of ethyl esters, ethyl 2‐methyl‐propanoate, ethyl 2,3‐methyl butanoate and inhibited lipid oxidation (Flores et al .…”

Section: Introductionmentioning

confidence: 97%

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Zeng

Xia

Jiang

et al. 2017

Journal of Food Processing and Preservation

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The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determined when compared with the controlled samples. Besides, higher levels of volatile compounds were detected in inoculated Suanyu (19342.47, 19852.74 × 106 area units for PS) than those in controlled samples. During the process, aldehydes, acids, alcohols, esters and ketones were formed and increased continuously. Especially in Suanyu with PS, higher levels of ethanol (6973.8, 6549.9 × 106 area units) and acetic acid (2116.8, 2471.1 × 106 area units) were detected, which could produce unique wine flavor and moderate acid taste. Furthermore, high content of hexanal was generated through the addition of PS, which could contribute to a green grass odor. Practical Applications In this study, microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with autochthonous starter cultures. The results showed that the generative stability of Suanyu can be assured and the product quality can be advanced by adding autochthonous starter cultures compared with that of noninoculated samples. There is a need to add modern processing technology such as microbial fermentation of the fermentation process to achieve effective control to ensure product flavor and product quality stability. In this study, autochthonous starter cultures isolated from Suanyu, which were propitious to the demand of industrialization. Besides, once the research is applied in the industrialized production, and considerable social and economic benefits can be obtained. Therefore, this study has a good prospect in application.

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“…Cano‐Garcia et al . () showed that all volatile compounds increased during time in the inoculated models with seven Debaryomyces hansenii strains isolated from naturally fermented sausages. Staphylococcus sp.…”

Section: Introductionmentioning

confidence: 97%

“…Chen et al (2015) found the highest aldehyde, alcohol and acid contents in the sample (pork sarcoplasmic protein) inoculated with P. pentosaceus isolated from Harbin dry sausage. Cano-Garcia et al (2014) showed that all volatile compounds increased during time in the inoculated models with seven Debaryomyces hansenii strains isolated from naturally fermented sausages. Staphylococcus sp.…”

Section: Introductionmentioning

confidence: 98%

“…The flavour precursors, free amino acids and free fatty acids (Molly et al, 1997;Hu et al, 2008;Gao et al, 2016), produced during the process have a direct effect on the formation of the final flavour of the product. Studies have shown that, via Strecker reaction of amino acids, fat hydrolysis and oxidation, esterification reaction, the Maillard reaction, thiamine and microbial degradation, alcohols, acids, aldehydes, ketones, esters, terpenes, furan, nitrogen-containing compounds, and sulphurcontaining and aromatic compounds were formed in fermented products (Li et al, 2013;Cano-Garcia et al, 2014;Cui et al, 2014;Gowda et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Gao

Wang

Jiang

et al. 2016

Int J of Food Sci Tech

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Summary Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction (SPME) and analysed by gas chromatography–mass spectrometry technology (GC‐MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg−1) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg−1) and ketones (379.98 μg kg−1) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation.

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Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Cited by 104 publications

References 24 publications

Yeast strains as potential aroma enhancers in dry fermented sausages

Yeast strains as potential aroma enhancers in dry fermented sausages

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

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