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

Czech Journal of Food Sciences, 2011, vol. 29, issue 5, 463-470

Abstract: 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 (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:41-2010-cjfs

DOI: 10.17221/41/2010-CJFS

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