<i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products
<i>Debaryomyces hansenii</i> yeast represents a promising target for basic and applied biotechnological research It is known that <i>D. hansenii</i> is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/7/1512 |
| _version_ | 1797526551569367040 |
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| author | Laura Ramos-Moreno Francisco Ruiz-Pérez Elisa Rodríguez-Castro José Ramos |
| author_facet | Laura Ramos-Moreno Francisco Ruiz-Pérez Elisa Rodríguez-Castro José Ramos |
| author_sort | Laura Ramos-Moreno |
| collection | DOAJ |
| description | <i>Debaryomyces hansenii</i> yeast represents a promising target for basic and applied biotechnological research It is known that <i>D. hansenii</i> is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of <i>D. hansenii</i> to the final features of these products. Depending on multiple factors, <i>D. hansenii</i> may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected <i>D. hansenii</i> strain without a pivotal previous study. The use of <i>D. hansenii</i> as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products. |
| first_indexed | 2024-03-10T09:31:48Z |
| format | Article |
| id | doaj.art-c4720a4a524542038a2967929d230707 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T09:31:48Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-c4720a4a524542038a2967929d2307072023-11-22T04:26:52ZengMDPI AGMicroorganisms2076-26072021-07-0197151210.3390/microorganisms9071512<i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat ProductsLaura Ramos-Moreno0Francisco Ruiz-Pérez1Elisa Rodríguez-Castro2José Ramos3Agriculture Microbiology Research Group, Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, E-14071 Córdoba, SpainAgriculture Microbiology Research Group, Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, E-14071 Córdoba, SpainAgriculture Microbiology Research Group, Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, E-14071 Córdoba, SpainAgriculture Microbiology Research Group, Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, E-14071 Córdoba, Spain<i>Debaryomyces hansenii</i> yeast represents a promising target for basic and applied biotechnological research It is known that <i>D. hansenii</i> is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of <i>D. hansenii</i> to the final features of these products. Depending on multiple factors, <i>D. hansenii</i> may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected <i>D. hansenii</i> strain without a pivotal previous study. The use of <i>D. hansenii</i> as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.https://www.mdpi.com/2076-2607/9/7/1512<i>Debaryomyces hansenii</i>yeastsausagesdry-meat productsstarter cultures |
| spellingShingle | Laura Ramos-Moreno Francisco Ruiz-Pérez Elisa Rodríguez-Castro José Ramos <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products Microorganisms <i>Debaryomyces hansenii</i> yeast sausages dry-meat products starter cultures |
| title | <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products |
| title_full | <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products |
| title_fullStr | <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products |
| title_full_unstemmed | <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products |
| title_short | <i>Debaryomyces hansenii</i> Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products |
| title_sort | i debaryomyces hansenii i is a real tool to improve a diversity of characteristics in sausages and dry meat products |
| topic | <i>Debaryomyces hansenii</i> yeast sausages dry-meat products starter cultures |
| url | https://www.mdpi.com/2076-2607/9/7/1512 |
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