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

Author

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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)

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.

Suggested Citation

  • Eva M. Casado & Juan J. Córdoba & María J. Andrade & Mar Rodríguez, 2011. "Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 463-470.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:41-2010-cjfs
    DOI: 10.17221/41/2010-CJFS
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