Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

作     者：Xiaohui Gong Ruifang Mi Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang Xiaohui Gong;Ruifang Mi;Xi Chen;Qiujin Zhu;Suyue Xiong;Biao Qi;Shouwei Wang

作者机构：School of Liquor&Food EngineeringGuizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyang 550025China China Meat Research CenterBeijing 100068China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：324-335页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：the financial support of Guizhou Province Science and Technology Plan Project(QKHZC1Y152) the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number5662) Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products(QKHPTRC5004) 

主　　题：Yeast Flavor Dry-cured ham Meat model medium Debaryomyces hansenii 

摘      要：Yeasts play a critical role in the flavor formation of dry-cured *** this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological *** hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting *** bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured *** isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat *** strains were grown in a meat model medium and volatile compounds were *** result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among *** S25 showed the highest production of volatile compounds,followed by the strain *** *** S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-*** on OAV and PLS analysis,*** S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.