Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing

• Main Authors: Beatriz García-Béjar, Daniel Sánchez-Carabias, Marina Alarcon, María Arévalo-Villena, Ana Briones
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Series: Animals
• Subjects: pork fermented sausages; game meat fermented sausages; autochthonous yeast; antioxidant activity; biocontrol; aroma formation
• Online Access: https://www.mdpi.com/2076-2615/10/12/2340

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. <i>Debaryomyces hansenii</i>, <i>Kazachstania servazzii</i>, and <i>Wickerhamomyces anomalus</i> were isolated in both pork and game samples. The PCR-RAPD technique differentiated between 26 and 18 strains from pork and game meat sausages, respectively. The physicochemical parameters and their relationship with the yeast community were also studied. The antioxidant and anti-lipid peroxidation capability were analyzed and the 70% and 50% of the tested strains showed these abilities, respectively. Moreover, the biocontrol capability against mycotoxigenic molds was found in 19 strains, but better results were observed in game meat yeasts. On the other hand, almost 30% of strains produce a pleasant olfactory aroma, and volatile compounds associated with the yeast pathway metabolic during the maturation process have been characterized such as esters, aldehydes, fusel alcohols, etc. This study has allowed a better understanding of the biodiversity of this type of food, as well as selecting potential yeast strains for their future use as starters.