Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

• The ability of selected yeast strains to colonise ham surface was investigated.
• Yeast inoculation was effective in increasing ham surface counts during maturation.
• Volatile compounds were influenced by yeast strain and processing conditions.
• D. hansenii strain produced the highest amounts of volatiles from amino acid catabolism.
• H. burtonii and D. maramus strains proved to be the least and the most fit to colonise respectively.

Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast strains and the manufacturing plants differed (P < 0.05) in surface populations, volatile compounds and sensory descriptors of matured hams. Sensory scores for each of the yeast-inoculated groups were higher or similar to the non-inoculated ones (controls).Debaryomyces strains were regarded as those most fit to colonise the ham surface under the ecological conditions of dry-curing rooms, hence to qualify as biocontrol agents against the growth of undesired mould and preserve the typical sensory properties of dry-cured hams.