Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado 73, 46100 Burjassot (Valencia), Spain.
Meat Science (Impact Factor: 2.62). 03/2006; 72(3):457-66. DOI: 10.1016/j.meatsci.2005.08.010
Source: PubMed


The effects of the addition of a combined cell-free extract from Lactobacillus sakei and Debaryomyces hansenii (D+L) or just a D. hansenii cell-free extract (D) to the initial formulation of a dry-fermented sausage were evaluated. The differences found among batches in the main microbial populations, pH, moisture content and global proteolytic and lipolytic indexes (total free amino acids, non protein nitrogen, acidity and tiobarbituric acid index) were not significant. Only, the acidity value of batch D was significantly higher (p<0.05) than that of batch D+L. Thus, cell-free extract from D. hansenii accelerated the lipolysis. Moreover, there were some significant differences (p<0.05) in the amino acid profile and, especially, in the aroma profile. The combination D+L and D promoted the generation of volatile compounds derived from lipid oxidation and carbohydrate fermentation. In batch D, the production of volatile compounds derived from amino acid catabolism and microbial fermentation was also enhanced. The overall quality was improved by both treatments (D+L, D) and also the aroma by addition of the combination of extracts (D+L). It is concluded that the addition of cell-free extracts from D. hansenii and, particularly, D. hansenii plus L. sakei could be useful to improve the final quality of fermented sausages.

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Available from: Tomas Bolumar
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    • "A great number of strains (47.7%) showed lipolytic activity on tributyrin, while few strains of yeasts isolated (19.2%) showed proteolytic activity. These properties are important for the sensory qualities of dry-cured meat products (Andrade et al., 2009a; Bolumar et al., 2006; Martín et al., 2006). Sixty four of strains identified as D. hansenii showed lipolytic activity (around 54.7%) and 5 of them also exhibited proteolytic activity (around 4.2%). "
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    ABSTRACT: The aim of this work was to study the yeast population during the manufacture of dry-cured "lacón" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacón" were manufactured with three different salting times (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). Yeast counts increased significantly (P < 0.001) during the whole process from 2.60 to 6.37 log cfu/g. An increased length of salting time did not affect yeast counts throughout the manufacture of dry-cured "lacón", although the highest yeast counts were obtained from LS batches. A total of 226 isolates were obtained from dry-cured "lacón" during drying-ripening stage, of which 151 were yeasts and were identified at the species level using molecular techniques. The total of 151 identified yeasts belonged to 4 different genera: Debaryomyces, Candida, Cryptococcus and Rhodotorula. Debaryomyces hansenii was the most abundant species isolated throughout the whole process as much in the interior as in the exterior of the pieces of three salt levels of "lacón" studied, while Candida zeylanoides was only isolated from the interior of MS and HS batches and from the exterior of LS and HS groups, but at lesser proportion than D. hansenii.
    Full-text · Article · May 2013 · Food Microbiology
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    • "influenced volatile production by inhibiting lipid oxidation due to its antioxidative effect and by promoting the generation of ethyl esters. This information about the effect of yeasts on volatile compounds formation is increasing the interest in developing and using yeast starter in dry cured meat products (Andrade, Rodríguez, Sánchez, Aranda, & Córdoba, 2006; Bolumar et al., 2006) to improve some of their sensorial characteristics. The evaluation of yeast strains ability to produce volatile compounds can be done using a meat model system (Martín et al., 2003) or directly on dry-cured meat products (Andrade et al., 2010; Martín et al., 2006; Patrignani et al., 2007). "
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    ABSTRACT: The volatile profile of dry-cured "lacón" that has been inoculated with three different yeasts were determined and compared with a non-inoculated dry-cured "lacón". Yeasts (Debaryomyces hansenii, Candida deformans and Candida zeylanoides) that were used as starter cultures in the present study were selected among yeasts that were isolated from native dry-cured "lacón" at different stages of ripening process. These starters were spread on dry-cured "lacón" surface in order to test their capacity to contribute on the generation of volatile compounds. A total of forty two volatile compounds were detected by dynamic headspace sampling followed by gas chromatography-mass spectrometry analysis. Significant differences (P<0.001) on the volatile profiles of different batches were found in comparison with non-inoculated samples, showing the highest total area values for the inoculated ones. Esters were the most abundant chemical family in all batches studied except for C. zeylanoides batch, which showed greater amount of hydrocarbons than esters. The second more abundant family was hydrocarbons for control and C. deformans batches (147.6 and 445.24×10(6) area units, respectively), alcohols for D. hansenii (363.77×10(6) area units) and esters for C. zeylanoides (248.33×10(6) area units). However, the aldehyde compound group in control batch samples was found to be significantly higher than in the inoculated ones (P<0.001). Among inoculated batches, D. hansenii batch showed the lowest hexanal content (14.42×10(6) area units) in comparison with non-inoculated batch (105.99×10(6) area units). Among all batches studied, D. hansenii batch presented the highest area values for esters, alcohols, linear hydrocarbons, ketones, acids and furans; control batch for aldehydes and C. zeylanoides batch for branched hydrocarbons. Therefore, the study showed that every yeast strain produced a specific volatile profile which was also different from that of the control dry-cured "lacón".
    Full-text · Article · Oct 2012 · Meat Science
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    • "In the past decade, numerous studies have been focused on the improvement of the quality of fermented sausages. Several authors (Hagen et al. 1996; Bruna et al. 2000; Herranz et al. 2005; Bolumar et al. 2006) demonstrated the possibility to improve their sensory characteristics and safety by the addition of starter cultures or of cell-free extracts from LAB and moulds. The scientific knowledge, as well as the industrial development, has led to the use of starter cultures to standardize manufacturing processes and to guarantee the safety of final products. "
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    ABSTRACT: To evaluate interactions between Lactobacillus sakei and coagulase negative cocci (CNC) (Staphylococcus xylosus and Kocuria varians) and to investigate the influence of these interactions on their own proteolytic activity. Interactions occurring between strains of Lact. sakei and CNC were assessed by spectrophotometric analysis. The growth of 35 strains of Lact. sakei, used as indicators, was compared to that obtained combining the same strains with growing cells or cell-free supernatants of 20 CNC (18 Staph. xylosus and 2 K. varians). The proteolytic activity expressed by single strains or by their combinations was assessed on sarcoplasmic protein extracts by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The results evidenced that interactions are able to affect not only the growth but also the in vitro proteolytic activity of Lact. sakei and CNC used in combination. A relationship between the presence of interactions among useful strains and the strength of technological characteristics, such as proteolysis, was defined. The study highlighted that CNC are able to stimulate the growth of some Lact. sakei strains. At the same time, this interaction positively influences the proteolytic activity of strains used in combination. Given the importance of proteolysis during the ripening of fermented meats, this phenomenon should be taken into account to select meat starter cultures.
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