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Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages

Authors :
Giuseppe Blaiotta
Marco Ambrogio Murgia
Pietrino Deiana
Nicoletta Pasqualina Mangia
Maria Aponte
Antonella Marongiu
Ambrogio Murgia, Marco
Marongiu, Antonella
Aponte, Maria
Blaiotta, Giuseppe
Deiana, Pietrino
Pasqualina Mangia, Nicoletta
Source :
Food Research International. 121:144-150
Publication Year :
2019
Publisher :
Elsevier BV, 2019.

Abstract

Dominant yeast species in Salsiccia Sarda, a traditional fermented sausage produced in Sardinia (Italy), were evaluated through the monitoring three typical production processes. Six different species were identified by molecular techniques, but Debaryomyces (D.) hansenii proved to be dominant. A D. hansenii strain was selected according to its technological features and used in three experimental sausage productions at farm scale with the aim to evaluate its antifungal effect. In all cases, two batches were inoculated with a previously selected autochthonous starter cultures (Lactobacillus plantarum and Staphylococcus xylosus), whereas two batches were left to spontaneous fermentation. D. hansenii was inoculated on the sausages surface by brushing after the sausages drying, by immersion in a yeast suspension after the stuffing, or, alternatively, casings were dipped in a yeast suspension before the dough stuffing. Microbial counts in the sausages core did not appear to be affected by D. hansenii application, while outcomes obtained for casings appeared soundly diversified. Brushing on the sausages surface at the onset of fermentation proved to be the best approach to treat sausages. Yeast inoculation exerted a noteworthy anti-mould effect, independently of the mode of application and, on the other hand, did not affect the overall quality and typical features of the product.

Details

ISSN :
09639969
Volume :
121
Database :
OpenAIRE
Journal :
Food Research International
Accession number :
edsair.doi.dedup.....fc23004bf4d126706a1ccd955eb1b081
Full Text :
https://doi.org/10.1016/j.foodres.2019.03.042