Yeast strains as potential aroma enhancers in dry fermented sausages

Abstract

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.

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

“…However, the increased demand for health-promoting foods among the public presents an opportunity to bring traditional fermented foods to a wider audience and serves as an incentive to optimize starter cultures for the mass production of fermented foods with enhanced sensory qualities (32). In recent years, genetic characterization has been increasingly employed to guide starter culture development for numerous fermented foods, including wines, beers, cocoa, and meats (33–36). Similarly, integrated molecular omics approaches (37) have emerged as powerful methods of investigating the microbial dynamics of food fermentations with the aim of optimizing processes like flavor production (38).…”

The Use of Starter Cultures in Traditional Meat Products

“…Yeast strains belonging to the genera Debaryomyces, Yarrowia, Pichia, Rhodotorula, Cryptococcus, and Trichosporon have been isolated from meat products [73], with clear predominance of the Debaryomyces genus [13].…”

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

“…Previous studies indicated that yeast may be an alternative to mask boar taint odour as they are involved in different biochemical mechanisms releasing aroma compounds . The effectiveness of Debaryomyces hansenii yeast to mask boar taint by providing fruity flavours and less‐oxidised sausages together with a reduction in hardness was demonstrated by sensory analysis .…”