engleski

Biodiversity of yeast isolated from Kulen

In Europe, dry fermented sausages have a long tradition originating from Mediterranean countries during Roman times. Many types of fermented sausages have been developed and processing conditions, as well as ingredients and additives, vary among the different types. Industrial production of fermented sausages is increasing and, as a consequence, the introduction of starter cultures has become essential in order to shorten the ripening period, ensure colour development, enhance the flavour and improve product safety. However, the use of commercially available starters, mainly constituted of lactic acid bacteria and micrococci, may also produce an impoverishment of flavour and aroma and a loss of peculiar organoleptic characteristics found in naturally fermented sausages. For this reason, in several European countries, artisanal sausages are still preferred by the consumer and are manufactured by relying on an unknown ?factory flora?. Lactic acid bacteria, micrococci and coagulase-negative staphylococci have the most relevant role in the fermentative process and ripening, but also yeasts and moulds can be involved. Though there are several reports on the yeast populations in various meat products, studies on the yeast biodiversity in sausages are limited. The present study investigated the growth patterns and biodiversity of yeasts isolated from kulen, an artisanal salami produced in Slavonija region (Croatia), and involved in its ripening processes.

yeast; kulen

nije evidentirano