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Yeast populations on Spanish fermented sausages
J P Encinas1, T M López-Díaz, M L García-López
1Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, E-24071-, León, Spain.
Meat Science
|November 9, 2011
Summary
Yeast populations in Spanish fermented sausages vary based on manufacturing type and sausage diameter. Debaryomyces hansenii was the most common yeast species found throughout sausage production.
Area of Science:
- Food Microbiology
- Fermentation Science
- Yeast Taxonomy
Background:
- Yeast plays a critical role in the fermentation of traditional Spanish sausages.
- Understanding yeast dynamics is essential for controlling sausage quality and safety.
- Previous studies have explored yeast populations in fermented products, but specific factors influencing their behavior in Spanish sausages require further investigation.
Purpose of the Study:
- To investigate yeast populations during the manufacture of Spanish fermented sausages.
- To evaluate the influence of manufacturing variables (type, diameter) on yeast counts.
- To identify dominant yeast species using molecular and biochemical methods.
Main Methods:
- Yeast populations were enumerated in 24 sausage lots from four factories (three artisanal, one industrial).
- Yeast strains (n=41) were identified using miniaturized biochemical systems (ATB32C/API System and Vitek Yeast Biochemical Card/Vitek YBC).
- Statistical analysis was performed to assess the impact of manufacturing variables on yeast counts.
Main Results:
- Initial yeast counts in sausage mixtures averaged 4 log units/g.
- Artisanal sausages (F1, F2) showed increased yeast counts post-fermentation (5.5 log units/g), while industrial (F3) and another artisanal (F4) showed decreasing counts.
- Debaryomyces hansenii was the predominant yeast species identified across all stages; manufacturing type and sausage diameter significantly influenced yeast populations.
Conclusions:
- Manufacturing type and sausage diameter are key factors affecting yeast dynamics in Spanish fermented sausages.
- Debaryomyces hansenii is a significant yeast species in this product, present throughout production.
- Biochemical identification systems showed variable efficiency, with API System identifying more strains than Vitek YBC.
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