| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4366444 | International Journal of Food Microbiology | 2015 | 9 Pages |
•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.
