Journal of Microbiology and Biotechnology

  • 제27권9호
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  • Pages.1576-1585
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  • 2017
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Debaryomyces hansenii Strains from Valle De Los Pedroches Iberian Dry Meat Products: Isolation, Identification, Characterization, and Selection for Starter Cultures

  • Ramos, Jose (Departamento de Microbiologia, Escuela Tecnica Superior de Ingenieria Agronomica y de Montes, Universidad de Cordoba, Campus de Rabanales) ;
  • Melero, Yessica (Departamento de Microbiologia, Escuela Tecnica Superior de Ingenieria Agronomica y de Montes, Universidad de Cordoba, Campus de Rabanales) ;
  • Ramos-Moreno, Laura (Departamento de Microbiologia, Escuela Tecnica Superior de Ingenieria Agronomica y de Montes, Universidad de Cordoba, Campus de Rabanales) ;
  • Michan, Carmen (Departamento de Bioquimica y Biologia Molecular, Facultad de Ciencias, Universidad de Cordoba, Campus de Rabanales) ;
  • Cabezas, Lourdes (Departamento de Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Cordoba, Campus de Rabanales)
  • 투고 : 2017.04.19
  • 심사 : 2017.06.26
  • 발행 : 2017.09.28
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초록

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products ("lomo," "chorizo," and "$salchich{\acute{o}}n$") from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in "lomo" sausages and particularly the highly appreciated Valle de los Pedroches "lomo" sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress.

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