Screening of <i>Debaryomyces hansenii</i> Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technology are investigated. After three concentration cycles, the solutes were approximately 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconcentrate juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, respectively. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technology to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.

show abstract

“…already reported in Flores et al , Gianelli et al , , Marco et al , Flores et al , Montero‐Calderón et al ;…”

Section: Resultsmentioning

confidence: 99%

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The effect of the inoculation of a D. hansenii strain on dry-fermented sausages manufactured with reduced ingoing amounts of nitrite and nitrate has been very recently evaluated. In a first study, it was reported that different D. hansenii strains showed different abilities to proliferate in media containing nitrate and nitrite and that both substances affected the production of volatile compounds [ 86 ]. Later on, the effects of reducing nitrate and nitrite on microbial growth and aroma production during the ripening time were determined in more detail [ 87 ].…”

Section: Other Debaryomyces Hansenii Functions Beyond Just Improving Overall Characteristics Of Sausages and Dry-meat mentioning

confidence: 99%

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

et al. 2021

View full text Add to dashboard Cite

Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.

show abstract

“…11 Addition of a D. hansenii starter has potential functionalities in the manufacture of dry fermented sausages, contributing to the proteolytic activity 12 and producing free amino acids which act as precursors of volatile compounds. 3,13 The ability of D. hansenii to generate ester and sulfur compounds among other volatiles and to reduce the production of oxidation derived compounds in dry fermented sausages has been demonstrated. 14,15 Moreover, addition of D. hansenii improves the sensory quality of the final dry fermented sausages product.…”

Section: ■ Introductionmentioning

confidence: 99%

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Perea‐Sanz

Peris

Belloch

et al. 2019

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The ability of Debaryomyces (D.) hansenii to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved has been studied in seven strains from different food origins. Our results proved that L-methionine is the main precursor for sulfur compounds generation. Crucial differences in the sulfur compound profile and amino acid consumption among D. hansenii strains isolated from different food sources were observed. Strains isolated from dry pork sausages displayed the most complex sulfur compound profiles. Sulfur compounds production, such as methional, could result from chemical reactions or yeast metabolism, while, according to this study, thioester methyl thioacetate appeared to be generated by yeast metabolism. No relationship between sulfur compounds production by D. hansenii strains and the expression of genes involved in sulfur amino acids metabolism was found, except for the ATF2 gene in L1 strain for production of methyl thioacetate. Our results suggest a complex scenario during sulfur compounds production by D. hansenii.

show abstract

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

Cited by 15 publications

References 39 publications

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

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

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Contact Info

Product

Resources

About