Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

Different biotypes of Debaryomyces hansenii, characterized by mitochondrial DNA (mtDNA) restriction analysis, were inoculated in dry fermented sausages to evaluate their influence as single starter culture on volatile compound generation throughout the ripening process. Similar evolution of physicoc...

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Veröffentlicht in:	Meat science 2010-06, Vol.85 (2), p.256-264
Hauptverfasser:	Andrade, M a Jesús, Córdoba, Juan José, Casado, Eva M a, Córdoba, María G., Rodríguez, Mar
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences biotypes Debaryomyces hansenii DNA, Fungal DNA, Mitochondrial - genetics dried meat Dry fermented sausage Fermentation fermented foods Food Handling Food industries Fundamental and applied biological sciences. Psychology meat aging Meat and meat product industries Meat Products - analysis Meat Products - microbiology meat quality microbial growth plate count sausages selection criteria sensory evaluation starter cultures Swine traditional foods Volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism water activity yeasts Yeasts - genetics Yeasts - physiology
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