Different methods to identify yeast population associated with dry-cured lacon, a traditional meat product from North-West of Spain

机译：不同的方法，以鉴定与西班牙西北部的传统肉类产品相关的酵母群相关的酵母菌

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In the present study, three different methods were used to identify yeast isolated from dry-cured lacon, a traditional meat product from Galicia (North-West of Spain). A total of 145 strains were taken randomly from drying-ripening stage (from 7 to 84 days) and identified using the API 20C AUX kit (BioMerieux-Vitek, Hazelwood, Mo), restriction fragment length polymorphism (RFLP) analysis of 5.8S ribosomal RNA gene and two internal transcribed spacers (ITS1 and ITS2), and the last one, sequencing the same region restriction. Six different yeast species were identified representing five genera: Debaryomyces, Candida, Cryptococcus, Rhodotorula and Rhodosporium. Among the isolated lacon samples, Debaryomyces hansenii was the predominant specie (77,9%). Sequencing of the 5.8S-ITS1 region yielded the best results in terms of correct identification. The commercial identification kit API 20C AUX was able to correctly identify only 55,2% of the isolates.

机译：在本研究中，三种不同的方法用于鉴定来自加利西亚的传统肉类产品（西班牙西北部）的传统肉类产品中分离的酵母。从干燥成熟阶段（从7至84天开始）总共145株，并使用API 20C Aux试剂盒（BioMerieux-Vitek，Hazelwood，Mo），限制性片段长度多态性（RFLP）分析为5.8S核糖体RNA基因和两个内部转录的间隔物（ITS1及其2），以及最后一个，测序相同的区域限制。鉴定了六种不同的酵母种类，代表五属：Debaryomyces，Candida，Cryptococcus，rhodotorula和rhodosporium。在孤立的Lacon样本中，Debaryomyces Hansenii是主要的物种（77.9％）。 5.8S-ITS1区域的测序在正确识别方面产生了最佳结果。商业识别套件API 20C AUX能够正确地识别分离液的55,2％。

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《International conference of meat science and technology》|2011年||共5页
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Garrido-Bailon E.; Fernandez B.; Garcia G.; Lorenzo J.M.; Garcia-Fontan M.C.;
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中图分类屠宰及肉类加工工业;
关键词
yeast; ITS; 5,8S;

机译：酵母;它;5,8s;

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1. Biochemical characteristics of dry-cured lacon (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives. [J] . Lorenzo J. M., Garcia-Fontan M. C., Franco I., Food Control . 2008,第12期

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2. Characterisation of the enterococci throughout the manufacture of dry-cured lacon (a Spanish traditional meat product) [J] . Jose M. Lorenzo, AAarfa C. Garcia Fontan, Sonia Fonseca, Industria Conserve . 2011,第3期

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3. Development of Volatile Compounds during the Manufacture of Dry-Cured "Lacon," a Spanish Traditional Meat Product [J] . Laura Purrinos, Roberto Bermudez, Daniel Franco, Journal of Food Science . 2011,第1期

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4. Different methods to identify yeast population associated with dry-cured lacon, a traditional meat product from North-West of Spain [C] . Garrido-Bailon E., Fernandez B., Garcia G., ICoMST 2011;International conference of meat science and technology . 2012

机译：不同的方法来鉴定与干腌腊肉有关的酵母种群，干腊肉是西班牙西北部的传统肉类产品
5. Essential oils of herbs and spices in dry-cured meat products: Chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chourico. [D] . Garcia Diez, Juan. 2015

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6. Raw-Cured Spanish Traditional Meat Product Chistorra de Navarra: Sensory and Composition Quality Standards [O] . María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, 2020

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7. Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives [O] . Inmaculada Franco, Javier Carballo, María Gómez, 2012

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Different methods to identify yeast population associated with dry-cured lacon, a traditional meat product from North-West of Spain

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