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Título: | Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products |
Autor: | Flores Llovera, Mónica CSIC ORCID ; Moncunill, Daniel; Montero, Rebeca; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCID | Palabras clave: | Amino acid Aroma Debaryomyces hansenii Nitrate Nitrite Yeast |
Fecha de publicación: | 27-abr-2017 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 65 (19) : 3900-3909 (2017) | Resumen: | A total of 15 Debaryomyces hansenii strains from different food origins were genetically characterized and tested on a culture medium resembling the composition of fermented sausages but different concentrations of nitrifying preservatives. Genetic typing of the D. hansenii strains revealed two levels of discrimination: isolation source or strain specific. Different abilities to proliferate on culture media containing different concentrations of nitrate and nitrite, as sole nitrogen sources and in the presence of amino acids, were observed within D. hansenii strains. Overall metabolism of amino acids and generation of aroma compounds were related to the strain origin of isolation. The best producers of branched aldehydes and ethyl ester compounds were strains isolated from pork sausages. Strains from cheese and llama sausages were good producers of ester compounds and branched alcohols, while vegetable strains produced mainly acid compounds. Nitrate and nitrite reduction affected in different ways the production of volatiles by D. hansenii. | Versión del editor: | http://dx.doi.org/10.1021/acs.jafc.7b00971 | URI: | http://hdl.handle.net/10261/150250 | DOI: | 10.1021/acs.jafc.7b00971 | ISSN: | 0021-8561 |
Aparece en las colecciones: | (IATA) Artículos |
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Articulo Lev 2016 Aroma JAFC rev2.pdf | Artículo principal | 612,65 kB | Adobe PDF | Visualizar/Abrir |
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