Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods,...
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Tsinghua University Press
2021-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000215 |
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| author | Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang |
| author_facet | Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang |
| author_sort | Ruifang Mi |
| collection | DOAJ |
| description | Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods, the main yeast species identified included Pichia membranifaciens, Kazachstania bulderi, Millerozyma farinosa, Candida zeylanoides, Kazachstania exigua, Candida parapsilosis and Saccharomyces cerevisiae. Among these yeasts, P. membranifaciens, M. farinosa, K. exigua and K. bulderi were detected in fermented meats for the first time. A total of 73 yeast isolates was investigated for their lipolytic and proteolytic activities. All yeast species showed lipolytic activity, while proteolytic activity against meat protein was only detected in S. cerevisiae. Assay of aroma-producing potential was performed in a model simulating fermented sausage condition. Inoculation of yeast strains increased volatiles production, especially esters and alcohols. The highest ester production was observed in S. cerevisiae Y70 strain, followed by K. exigua Y12 and K. bulderi Y19. C. zeylanoides Y10 and S. cerevisiae Y70 were the highest producers of benzeneethanol and 3-methyl-1-butanol. S. cerevisiae Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages. |
| format | Article |
| id | doaj-art-f66d05ba49444eca83f63f67a247cd50 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f66d05ba49444eca83f63f67a247cd502025-02-03T04:07:57ZengTsinghua University PressFood Science and Human Wellness2213-45302021-03-01102231240Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage conditionRuifang Mi0Xi Chen1Suyue Xiong2Biao Qi3Jiapeng Li4Xiaoling Qiao5Wenhua Chen6Chao Qu7Shouwei Wang8China Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China; Corresponding author.China Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China; Corresponding author.Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods, the main yeast species identified included Pichia membranifaciens, Kazachstania bulderi, Millerozyma farinosa, Candida zeylanoides, Kazachstania exigua, Candida parapsilosis and Saccharomyces cerevisiae. Among these yeasts, P. membranifaciens, M. farinosa, K. exigua and K. bulderi were detected in fermented meats for the first time. A total of 73 yeast isolates was investigated for their lipolytic and proteolytic activities. All yeast species showed lipolytic activity, while proteolytic activity against meat protein was only detected in S. cerevisiae. Assay of aroma-producing potential was performed in a model simulating fermented sausage condition. Inoculation of yeast strains increased volatiles production, especially esters and alcohols. The highest ester production was observed in S. cerevisiae Y70 strain, followed by K. exigua Y12 and K. bulderi Y19. C. zeylanoides Y10 and S. cerevisiae Y70 were the highest producers of benzeneethanol and 3-methyl-1-butanol. S. cerevisiae Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages.http://www.sciencedirect.com/science/article/pii/S2213453021000215YeastNanx WudlFermented sausageAromaSaccharomyces cerevisiae |
| spellingShingle | Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition Food Science and Human Wellness Yeast Nanx Wudl Fermented sausage Aroma Saccharomyces cerevisiae |
| title | Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition |
| title_full | Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition |
| title_fullStr | Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition |
| title_full_unstemmed | Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition |
| title_short | Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition |
| title_sort | predominant yeasts in chinese dong fermented pork nanx wudl and their aroma producing properties in fermented sausage condition |
| topic | Yeast Nanx Wudl Fermented sausage Aroma Saccharomyces cerevisiae |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000215 |
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