Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

被引：44

作者：

Cano-Garcia, Liliana ^{[1
]}

Flores, Monica ^{[1
]}

Belloch, Carmela ^{[1
]}

机构：

[1] Inst Agrochem & Food Technol IATA CSIC, E-46980 Valencia, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 52卷 / 01期

关键词：

D; hansenii; Sausages; Genetic diversity; Aroma; Volatile compounds; CURED IBERIAN HAM; DNA RESTRICTION ANALYSIS; RIBOSOMAL-RNA GENE; VOLATILE COMPOUNDS; MICROBIAL ECOLOGY; TYPING METHODS; RAPD-PCR; D-FABRYI; YEASTS; DIFFERENTIATION;

D O I：

10.1016/j.foodres.2013.02.047

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twenty two Debaryomyces hansenii strains isolated from naturally fermented sausages were characterized by molecular methods and their contribution to sausage aroma measured by volatile compounds production on a defined culture media. The D. hansenii isolates were identified by RFLPs and sequencing of the ITS-5.8S rDNA region. Genetic characterization of strains was achieved by RFLPs of mitochondrial DNA and minisatellite M13 PCR amplification. The UPGMA dendrogram based on molecular patterns revealed an important genetic heterogeneity within the new sausage isolates of D. hansenii. Generation of ester compounds was tested on culture media supplemented with methanol or ethanol and 2-methyl butanoic acid. Only seven D. hansenii strains were able to produce differences in the aroma profiles detected by sensory and GC-MS analysis. The volatile compounds produced were mainly ester compounds, ethyl and methyl esters, sulfur, alcohols, aldehydes and ketones. The results of our study revealed no correspondence between genetic patterns and aroma profiles within D. hansenii strains. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：42 / 49

页数：8

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