Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

Abstract

The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established. Nonetheless, their applications as probiotic agents have not been elucidated in such products yet, despite their promising functional features. Thus, it should be interesting to evaluate the probiotic potential of native Debaryomyces hansenii isolates from dry-fermented sausages and their application in the meat industry, because it is the most frequently isolated yeast species from these foodstuffs and its probiotic effects for animals as well as its possible probiotic activity for human beings have been demonstrated. Within the functional ability of foodborne yeasts, anti-inflammatory, antioxidant, antimicrobial, antigenotoxic, and immunomodulatory properties have been reported. Similarly, the use of dry-fermented sausages as vehicles for probiotic moulds remains a challenge because the survival and development of moulds in the gastrointestinal tract are still unknown. Nevertheless, some moulds have been isolated from faeces possibly from their spores as a form of resistance. Additionally, their beneficial effects on animals and humans, such as the decrease in lipid content and the anti-inflammatory activity, have been reported, although they seem to be more related to their postbiotic capacity due to the generated bioactive compounds with profunctional attributes than to their role as probiotics. Therefore, further studies providing knowledge useful for generating dry-fermented sausages with improved functionality are fully necessary.

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

“…On the other hand, SR salami revealed a higher count in yeasts and molds. This difference could probably be explained by the faster exhaustion of LAB activity, nonhomogeneous water loss, and uneven mold distribution on the external surface of the SR salami, which could be influenced by the expected metabolic activities [37]. In fact, to produce traditional Italian Salame Napoli, it is ideal that the pH does not fall below the value of 5.2-5.3 even at the end of drying.…”

Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area

“…Although some of them can cause human diseases (such as allergic reactions and fungemia), fungal infections associated with the consumption of food are uncommon (Delgado et al ., 2023 ). On the other hand, several positive effects of yeasts and molds in meat fermentation are known, including the development of characteristic flavors and aromas in the final product, the contribution to the desired texture, and the role in the formation of a mycelial layer protecting the product from light and oxygen and preventing oxidation and rancidity processes and the growth of undesired microorganisms (Álvarez et al ., 2023 ). Indeed, our correlation analysis showed that the fungal abundance was higher where the presence of foodborne pathogens and LAB was lower, indicating a negative correlation between the two microbial components.…”