Sausage yeasts

Mendonca, R. C. S., Gouvea, D. M., Hungaro, H. M., Sodre, A. D., Querol-Simon, A. (2013). Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage). Food Control, 29, 143-148. 

Uses 0/w emuisifier improves whipped voiume, texture, foam stabiiity, fat dispersion reduces sticidness starch compiexing agent for sponge mixes, ktty mixes, ice cream, sausages, yeast-raised goods, noodies, potato prods. 

Martinez, L. et al.. Comparative effect of red yeast rice Monascus purpureas), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere, J. Sci. Food Agric., 86, 500, 2006. 

Microbial products of industrial interest can be of several major types. The cells themselves can be the source of interest, as in yeast for baking, or mushrooms cultivated for food. Another source are bacteria used for inoculation in food products, such as lactobacilli in dairy and sausage products. As stated above, in com-... 

Tyramine seems to be more prevalent with bacterially fermented foods, and obviously those rich in protein rather than carbohydrates. E.g., wine and beer, which are fermented by yeast, have lower contents of tyramine than sausage and cheese, most of which are bacterially fermented (although Camembert and Rocquefort are not). 

Yeasts are unicellular plants of spheroidal, oval, elliptical, pyriform or sausage shape which reproduce by budding. They occur either in the wild or cultivated condition and are generally found capable of breaking down some form of sugar into alcohol and carbon dioxide. 

Pseudomonas, Escherichia, Proteus, Shigella, Klebsiella, Bacillus, Clostridium perfringens, some yeasts Highly perishable (fresh) foods and canned fruits, vegetables, meat, fish, and milk cooked sausages and breads foods containing up to approximately 40% (w/ w) sucrose or 70% sodium chloride. 

Many yeasts Candida, Torulopsis, Hansenula), Micrococcus Fermented sausage (salami), sponge cakes, dry cheeses, margarine foods containing 65% (w/ w) sucrose (saturated) or 15% sodium chloride. 

SO2 (50-100 ppm) is added to expressed grape juice to control unwanted moulds, bacteria and yeasts depending upon the condition of the grapes. It is also used in treatment of soft-fruits in order to extend the time available for jam manufacture. Sausage and meat products are treated with SO2 to extend their shelf life under refrigerated conditions. Soft drinks may contain 10 ppm (Continental Europe) -70 ppm (UK), some of which may originate from preserved concentrated fruit juices. 

Microorganisms are, however, also used to produce and finish foodstuffs and to preserve them by fermentation (c.f. chapter 2.2 and 3.2.1.1.2). The production of high quality beer or wine would be inconceivable without yeasts. Cured sausages with their typical lactic acid starter cultures and sometimes with mould cultures on their surface also depend on microorganisms. 

Use Vegetable oils, animal fats, flavors, spices, fragrances, confections, nuts, yeast, sausage, gum feeds, beverages, cereal, desserts, dehydrated potatoes, and cosmetics. 

Yeasts also have been utilized as starter cultures in sausages according to Leistner (1995), usually Debaryomyces hansenii, which reduces the Eh and causes the meat to turn red. The cultures produce catalase, which delays development of rancidity and improves the aroma of the sausages as was demonstrated by Miteva et al. (1989). Nevertheless, the use of yeasts for fermentation of meat needs additional research particularly in regard to the utilization of different strains and their mechanism(s) of action. 

Miteva, E., Kirova, E., Gadjeva, D., and Radeva, M. (1986). Sensory aroma and taste profiles of raw-dried sausages manufactured with a lipolytically active yeast culture. Nahrung 30, 829. 

Other microorganisms. In mixed starter culture preparations, Streptomyces and Debaryomyces can be found. Streptomyces griseus subsp. Hiitter is used for introduction of a cellar-ripened sausage aroma and a better colour is obtained due to the enzymic activities of nitrate reductase and catalase (Eilberg and Liepe, 1977). The yeast Debaryomyces hansenii is also applied for aroma enhancement. 

Streptomyces natalensis and S. chattanogensis, is active at 5-100 ppm against yeasts and molds and is used as an additive in surface treatment of cheeses. It also finds application for suppressing the growth of molds on ripening raw sausages. 

Other fermented foods which also may be good sources of glucose tolerance factor are wine, apple cider, cider vinegar, wine vinegar, root beers, yeast-leavened whole grain breads, pickles, summer sausages, cheeses and their derivatives, and sauerkraut. 

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