Yeast population during ripening of dry-cured Iberian ham

被引：60

作者：

Nunez, F

Rodriguez, MM

Cordoba, JJ

Bermudez, ME

Asensio, MA

机构：

[1] Higiene y Tecn. de Los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cáceres, Avenida de la Universidad, s/n

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1996年 / 29卷 / 2-3期

关键词：

raw ham; Debaryomyces hansenii; ripening evaluation;

D O I：

10.1016/0168-1605(95)00037-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relationship between the superficial yeast population and the ripening conditions of Iberian dry cured hams has been studied for three different locations. Tentative identifications were carried out for 836 isolates. Candida zeylanoides was the dominating yeast in early stages, whereas more than 99% of isolates from the surface of matured hams were identified as Debaryomyces hansenii. A great diversity of strains of C. zeylanoides and D. hansenii was found. The characteristic pattern of isolates from the various locations and the selection of various strains of D. hansenii during ripening make the study of the yeasts useful for estimating the progress of maturation.

引用

页码：271 / 280

页数：10

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