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首页> 外文期刊>Food microbiology >Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured 'lacon'. Effect of salt level
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Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured 'lacon'. Effect of salt level

机译：研究干制“ lacon”生产过程中酵母菌种群的数量，种类和特征。盐分水平的影响

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摘要

The aim of this work was to study the yeast population during the manufacture of dry-cured "lacon" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacon" were manufactured with three different salting times (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). Yeast counts increased significantly (P < 0.001) during the whole process from 2.60 to 6.37 log cfu/g. An increased length of salting time did not affect yeast counts throughout the manufacture of dry-cured "lacon", although the highest yeast counts were obtained from LS batches. A total of 226 isolates were obtained from dry-cured "lacon" during drying-ripening stage, of which 151 were yeasts and were identified at the species level using molecular techniques. The total of 151 identified yeasts belonged to 4 different genera: Debaryomyces, Candida, Cryptococcus and Rhodotorula. Debaryomyces hansenii was the most abundant species isolated throughout the whole process as much in the interior as in the exterior of the pieces of three salt levels of "lacon" studied, while Candida zeylanoides was only isolated from the interior of MS and HS batches and from the exterior of LS and HS groups, but at lesser proportion than D. hansenii.
机译：这项工作的目的是研究在干腌“ lacon”（西班牙传统肉类产品）生产过程中的酵母菌群以及腌制时间的影响。在本研究中，制造了六批“ lacon”，分别具有三种不同的腌制时间（LS（腌制3天），MS（腌制4天）和HS（腌制5天））。在整个过程中，酵母菌数量从2.60 log cfu / g显着增加（P <0.001）。尽管从LS批次中获得了最高的酵母计数，但增加盐析时间的长度并不会影响整个干固化“ lacon”的酵母计数。在干燥-熟化阶段从干固化的“ lacon”中获得了总共226种分离物，其中151种是酵母，并使用分子技术在物种水平上进行了鉴定。总共鉴定出的151种酵母属于4个不同的属：Debaryomyces，Candida，Cryptococcus和Rhodotorula。汉森德巴利酵母是整个过程中分离的最丰富的物种，在内部和研究的“盐”的三种盐含量的碎片的外部一样多，而假丝酵母仅从MS和HS批次内部以及LS和HS组的外部，但比汉森D. hansenii少。

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  • 来源
    《Food microbiology》 |2013年第1期|12-18|共7页
  • 作者

    Laura Purrinos; Maria C. Garcia Fontan; Javier Carballo; Jose M. Lorenzo;

  • 作者单位

    Centro Tecnologico de la Came de Calicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain;

    Centro Tecnologico de la Came de Calicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain;

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

    Centro Tecnologico de la Came de Calicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    dry-cured meat product; salt level; yeast species; proteolysis; lipolysis;

    机译：干腌肉制品;盐水平;酵母种类蛋白水解脂肪分解;

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