Czech J. Food Sci., 2011, 29(5):463-470 | DOI: 10.17221/41/2010-CJFS

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

Eva M. Casado, Juan J. Córdoba, María J. Andrade, Mar Rodríguez
Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

Keywords: yeasts; volatile compounds; dry-cured meat products; starter cultures; minimum culture medium

Published: October 31, 2011  Show citation

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Casado EM, Córdoba JJ, Andrade MJ, Rodríguez M. Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products. Czech J. Food Sci. 2011;29(5):463-470. doi: 10.17221/41/2010-CJFS.
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