Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin

Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin (“lomo embuchado”), was used to inoculate Iberian pork loin under four different conditions. In all cases, specifically inoculated D. hansenii yeasts grew on the surface of the product and affected its physico-chemical and sensory characteristics. Inoculated pork loin kept higher water activity and pH and possessed lower sodium content than control samples at the end of the 90 days ripening period. Moreover, inoculation with Lr1 yeast did not change the general profile of fatty acids but modified the levels of volatile and aroma compounds by decreasing aldehydes and increasing esters and alcohol compounds. Principal Component Analysis (PCA) of the different physico-chemical parameters that were determined showed a clear separation between the samples indicating that they were different. A tendency in consumers acceptance to prefer cured pork loin specifically inoculated with the higher amounts of yeasts used in this study was observed. •Inoculated terroir D. hansenii can grow on the surface of Iberian pork loins.•Inoculation affects the physico-chemical and sensory characteristics of the product.•Lr1 strain modified the levels of volatile and aroma compounds.•Lr1 strain modified final pH, water activity and sodium levels.•There is a tendency to prefer Iberian pork loins inoculated with the higher amounts of yeasts.