Open AccessA survey of yeasts in traditional sausages of southern Italy
Author(s) -
Gardini Fausto,
Suzzi Giovanna,
Lombardi Angiolella,
Galgano Fernanda,
Crudele Maria Antonietta,
Andrighetto Christian,
Schirone Maria,
Tofalo Rosanna
Publication year - 2001
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2001.tb00027.x
Subject(s) - yarrowia , debaryomyces hansenii , biology , yeast , population , palmitic acid , food science , ripening , oleic acid , fatty acid , botany , biochemistry , demography , sociology
The evolution of the yeast population during manufacturing and ripening of ‘salsiccia sotto sugna’, a typical salami of the Lucania region (southern Italy), was investigated. Four different batches, produced in four farms in Lucania, were studied. Each batch showed a specific yeast population, and the most frequently isolated yeasts belonged to Debaryomyces hansenii and its anamorph Candida famata , and Rhodotorula mucilaginosa . Yarrowia lipolytica was isolated from three sausage batches. The Y. lipolytica isolates were further characterised, in particular for their lipolytic activity on pork fat. Lipolytic activity was maximal at pH 5.5, with oleic and palmitic acids as major free fatty acids produced. The use of randomly amplified polymorphic DNA‐polymerase chain reaction allowed the detection of a high genetic heterogeneity among the isolates phenotypically assigned to the species Y. lipolytica .