The Experts below are selected from a list of 432 Experts worldwide ranked by ideXlab platform
Mar Rodríguez - One of the best experts on this subject based on the ideXlab platform.
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Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
Food microbiology, 2009Co-Authors: M Jesús Andrade, Mar Rodríguez, Eva M. Casado, Elena Bermúdez, Juan J. CórdobaAbstract:The efficiency of mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR and volatile compounds analysis to differentiate yeast biotypes involved in flavour development of dry-cured Iberian ham throughout the ripening process is evaluated. For this purpose, 86 yeasts isolated from Iberian hams in the main ripening stages at different industries of the four Protected Designations of Origin of this product, were used. The combination of mtDNA restriction analysis and RAPD-PCR using the primer (GACA)4 showed a higher variability in the yeast species detected than obtained using only mtDNA restriction analysis. Only two species, Debaryomyces hansenii and Candida Zeylanoides, were identified throughout the whole ripening process and a wide diversity of biotypes was found in these two species, with those of D. hansenii predominating. Clear differences between biotypes were detected in the generation of volatile compounds, with the biotype C2-2 of D. hansenii showing the highest concentrations of volatiles. The combined use of mtDNA restriction analysis and RAPD-PCR distinguishes yeast biotypes with different production of volatile compounds. In addition, analysis of the production profile of volatile compounds is needed to differentiate yeast strains of the same biotype recovered at different stages of ripening. Thus, the combination of these three methods could be very useful to select or monitor yeasts as starter cultures in dry-cured meat products.
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Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
Food Chemistry, 2009Co-Authors: M Jesús Andrade, Juan J. Córdoba, Beatriz Sánchez, Eva M. Casado, Mar RodríguezAbstract:Abstract One hundred and seventeen yeast strains isolated from dry-cured Iberian ham from the four different protected designations of origin of Spain were investigated for their volatile compound production. The yeast strains were grouped into the two main yeast species usually found in this product ( Debaryomyces hansenii and Candida Zeylanoides ) and 10 different biotypes by restriction mitochondrial DNA analysis. Yeast strains were grown in a designed model culture medium under conditions representative of dry-cured ham processing. Volatile compounds were extracted from this medium using solid-phase micro-extraction and were analysed by gas chromatography/mass spectrometry. Marked differences in volatile compound production were found between D. hansenii and C. Zeylanoides and between the mitochondrial DNA patterns of these species . Two of the mitochondrial DNA patterns of D. hansenii exhibited the highest production of the volatile compounds involved in the dry-cured flavour. Consequently, these patterns of D. hansenii should be proposed as starter cultures for dry-cured ham.
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Yeast population during ripening of dry-cured Iberian ham
International journal of food microbiology, 1996Co-Authors: Félix Núñez, Mar Rodríguez, Juan J. Córdoba, M.e. Bermúdez, Miguel A. AsensioAbstract: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.
Ismet Öztürk - One of the best experts on this subject based on the ideXlab platform.
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Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product
Food Control, 2015Co-Authors: Ismet ÖztürkAbstract:Abstract In this study, alterations in yeast dynamics during pastirma processing, and technological (growth at different pH, temperature and NaCl conditions, lytic and enzymes activity) properties of yeast strains were investigated. The pH values of pastirma samples increased throughout pastirma processing, while moisture and water activity ( a w ) decreased. Initial yeast population decreased from 4.42 log cfu/g to 3.61 log cfu/g during the curing process. Considering the genotypic identification, a total of 100 isolates were obtained from pastirma samples. The dominant yeast species was Candida Zeylanoides (58%) which was followed by Candida deformans (12%) and Candida galli (11%), respectively. These yeast species were found at all sampling points. Trichosporon japonicum (2%), Cryptococcus curvatus (1%) and Debaryomyces hansenii (1%) were the least frequent species isolated from the pastirma samples. C. Zeylanoides and T. japonicum did not show any proteolytic activity, and their lipolytic activity was weak. Twenty-one of the yeast isolates had nitrate reductase activity.
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Biodiversity of Yeast Mycobiota in “Sucuk,” a Traditional Turkish Fermented Dry Sausage: Phenotypic and Genotypic Identification, Functional and Technological Properties
Journal of food science, 2014Co-Authors: Ismet Öztürk, Osman SagdicAbstract:In this study, yeasts from Turkish fermented sucuks were identified and their functional and technological properties were evaluated. Two hundred fifty-five yeast isolates were obtained from 35 different sucuk samples from different regions of Turkey. The yeast isolates were determined as genotypic using 2 different polymerase chain reaction (PCR) methods (rep-PCR and RAPD-PCR). Functional and technological properties of including proteolytic, lipolytic, and catalase activities, tolerance to NaCl and bile, as well as growing rates at different temperature and pH conditions selected yeast strains were also evaluated. Candida Zeylanoides and Debaryomyces hansenii were dominant strains in sucuk samples. All C. Zeylanoides and D. hansenii tested could grow at the condition of 15% NaCl and 0.3% bile salt. However, none of the strains were able to grow at 37 °C, even though catalase activity, weak proteolytic and lipolytic activities was still observed. D. hansenii were able to grow only at pH 3, while some of C. Zeylanoides could grow at lower pH levels (pH 2). Three and 4 strains of C. Zeylanoides showed β-hemolysis activity and nitrate reduction ability to nitrite, respectively. D. hansenii did not have properties, which are β-hemolysis, nitrate reduction, or hydrogen sulfide production. Overall, diverse yeast mycobiota present in Turkish fermented sucuk and their functional and technological properties were revealed with this study.
M Jesús Andrade - One of the best experts on this subject based on the ideXlab platform.
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Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
Food microbiology, 2009Co-Authors: M Jesús Andrade, Mar Rodríguez, Eva M. Casado, Elena Bermúdez, Juan J. CórdobaAbstract:The efficiency of mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR and volatile compounds analysis to differentiate yeast biotypes involved in flavour development of dry-cured Iberian ham throughout the ripening process is evaluated. For this purpose, 86 yeasts isolated from Iberian hams in the main ripening stages at different industries of the four Protected Designations of Origin of this product, were used. The combination of mtDNA restriction analysis and RAPD-PCR using the primer (GACA)4 showed a higher variability in the yeast species detected than obtained using only mtDNA restriction analysis. Only two species, Debaryomyces hansenii and Candida Zeylanoides, were identified throughout the whole ripening process and a wide diversity of biotypes was found in these two species, with those of D. hansenii predominating. Clear differences between biotypes were detected in the generation of volatile compounds, with the biotype C2-2 of D. hansenii showing the highest concentrations of volatiles. The combined use of mtDNA restriction analysis and RAPD-PCR distinguishes yeast biotypes with different production of volatile compounds. In addition, analysis of the production profile of volatile compounds is needed to differentiate yeast strains of the same biotype recovered at different stages of ripening. Thus, the combination of these three methods could be very useful to select or monitor yeasts as starter cultures in dry-cured meat products.
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Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
Food Chemistry, 2009Co-Authors: M Jesús Andrade, Juan J. Córdoba, Beatriz Sánchez, Eva M. Casado, Mar RodríguezAbstract:Abstract One hundred and seventeen yeast strains isolated from dry-cured Iberian ham from the four different protected designations of origin of Spain were investigated for their volatile compound production. The yeast strains were grouped into the two main yeast species usually found in this product ( Debaryomyces hansenii and Candida Zeylanoides ) and 10 different biotypes by restriction mitochondrial DNA analysis. Yeast strains were grown in a designed model culture medium under conditions representative of dry-cured ham processing. Volatile compounds were extracted from this medium using solid-phase micro-extraction and were analysed by gas chromatography/mass spectrometry. Marked differences in volatile compound production were found between D. hansenii and C. Zeylanoides and between the mitochondrial DNA patterns of these species . Two of the mitochondrial DNA patterns of D. hansenii exhibited the highest production of the volatile compounds involved in the dry-cured flavour. Consequently, these patterns of D. hansenii should be proposed as starter cultures for dry-cured ham.
Ana Rosa Gutiérrez - One of the best experts on this subject based on the ideXlab platform.
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Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines
Frontiers Media S.A., 2019Co-Authors: Rocío Escribano-viana, Javier Portu, P. Garijo, Isabel López-alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, Lucía González-arenzanaAbstract:The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima, Zygosaccharomyces bailii, Candida Zeylanoides, and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non-Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. Zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties
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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts.
Food Research International, 2018Co-Authors: Rocío Escribano-viana, Lucía González-arenzana, Javier Portu, P. Garijo, Isabel López-alfaro, Rosa López, Pilar Santamaría, Ana Rosa GutiérrezAbstract:Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida Zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation and fermentative behaviour in sequential inoculations with Saccharomyces cerevisiae. The main differences in aromatic composition within wines were detected in the first stages of vinification between S. cerevisiae and non-Saccharomyces species, but not within the latter species. Most of the wines made with non-Saccharomyces in sequential fermentation with S. cerevisiae tended to produce higher ethanal and glycerol and lower volatile acidity than those inoculated only with S. cerevisiae. However, no significant differences were found in alcohol content. The addition of S. cerevisiae tended to standardise the wines and only those made with T. delbrueckii and L. thermotolerans, both alone and together, showed different aromatic profiles. Wines elaborated with non-Saccharomyces yeasts that quickly decreased in tanks showed characteristics similar than those made only with S. cerevisiae. Therefore, sequential inoculation of non-Saccharomyces/Saccharomyces is a useful tool to modulate wine characteristics, but only with species which remain longer in tanks. These findings can be useful to carry out selection processes within these species.
Juan J. Córdoba - One of the best experts on this subject based on the ideXlab platform.
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Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.
Food microbiology, 2009Co-Authors: M Jesús Andrade, Mar Rodríguez, Eva M. Casado, Elena Bermúdez, Juan J. CórdobaAbstract:The efficiency of mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR and volatile compounds analysis to differentiate yeast biotypes involved in flavour development of dry-cured Iberian ham throughout the ripening process is evaluated. For this purpose, 86 yeasts isolated from Iberian hams in the main ripening stages at different industries of the four Protected Designations of Origin of this product, were used. The combination of mtDNA restriction analysis and RAPD-PCR using the primer (GACA)4 showed a higher variability in the yeast species detected than obtained using only mtDNA restriction analysis. Only two species, Debaryomyces hansenii and Candida Zeylanoides, were identified throughout the whole ripening process and a wide diversity of biotypes was found in these two species, with those of D. hansenii predominating. Clear differences between biotypes were detected in the generation of volatile compounds, with the biotype C2-2 of D. hansenii showing the highest concentrations of volatiles. The combined use of mtDNA restriction analysis and RAPD-PCR distinguishes yeast biotypes with different production of volatile compounds. In addition, analysis of the production profile of volatile compounds is needed to differentiate yeast strains of the same biotype recovered at different stages of ripening. Thus, the combination of these three methods could be very useful to select or monitor yeasts as starter cultures in dry-cured meat products.
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Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
Food Chemistry, 2009Co-Authors: M Jesús Andrade, Juan J. Córdoba, Beatriz Sánchez, Eva M. Casado, Mar RodríguezAbstract:Abstract One hundred and seventeen yeast strains isolated from dry-cured Iberian ham from the four different protected designations of origin of Spain were investigated for their volatile compound production. The yeast strains were grouped into the two main yeast species usually found in this product ( Debaryomyces hansenii and Candida Zeylanoides ) and 10 different biotypes by restriction mitochondrial DNA analysis. Yeast strains were grown in a designed model culture medium under conditions representative of dry-cured ham processing. Volatile compounds were extracted from this medium using solid-phase micro-extraction and were analysed by gas chromatography/mass spectrometry. Marked differences in volatile compound production were found between D. hansenii and C. Zeylanoides and between the mitochondrial DNA patterns of these species . Two of the mitochondrial DNA patterns of D. hansenii exhibited the highest production of the volatile compounds involved in the dry-cured flavour. Consequently, these patterns of D. hansenii should be proposed as starter cultures for dry-cured ham.
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Yeast population during ripening of dry-cured Iberian ham
International journal of food microbiology, 1996Co-Authors: Félix Núñez, Mar Rodríguez, Juan J. Córdoba, M.e. Bermúdez, Miguel A. AsensioAbstract: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.
