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dc.contributor.author
Mendoza, Lucia Margarita
dc.contributor.author
Padilla, Beatriz
dc.contributor.author
Belloch, Carmela
dc.contributor.author
Vignolo, Graciela
dc.date.available
2017-10-18T16:55:02Z
dc.date.issued
2014-04-22
dc.identifier.citation
Mendoza, Lucia Margarita; Padilla, Beatriz; Belloch, Carmela; Vignolo, Graciela; Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina; Elsevier Science Inc; Food Research International; 62; 22-4-2014; 572-579
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/26774
dc.description.abstract
Llama meat fermented sausages are traditional products consumed in the Andean region of South America. The diversity and dynamics of yeasts present in these meat products were evaluated in two productions. The results demonstrated that yeast population increased during fermentation and it remained stable throughout the ripening period. A total of 414 yeasts isolated during different stages of production were identified and characterized by molecular methods. In both productions, Debaryomyces hansenii was found as the dominant species followed by Candida zeylanoides, although other species of the genera Candida, Cryptococcus,
Metschnikowia, Rhodotorula, Rhodosporium, Trichosporon and Yarrowia also contributed to the fermentation. The fingerprinting analyses by RAPD-PCR of M13 minisatellite revealed the presence of different genotypes within D. hansenii and C. zeylanoides throughout the manufacturing process. Assay of proteolytic activity revealed that Yarrowia lipolytica from production A and Candida deformans, Cryptococcus curvatus, Rhodotorulamucilaginosa and Rhodosporiumdiobovatum
from production B were able to hydrolyze meat proteins. All yeast species, excluding Torulaspora delbrueckii, exhibited lipolytic activity, whereas esterase activity was detected only in few species. A correspondence between enzymatic activity and RAPD M13 profiles was observed for yeasts of production A but this correspondence was not found in production B. An appropriate selection of yeast strains as starter cultures is fundamental for quality improvement of artisanal meat products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Andean Products
dc.subject
Yeast Molecular Identification
dc.subject
Enzymatic Activities
dc.subject
D. Hansenii
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C. Zeylanoides
dc.title
Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-13T16:21:30Z
dc.identifier.eissn
1873-7145
dc.journal.volume
62
dc.journal.pagination
572-579
dc.journal.pais
Canadá
dc.journal.ciudad
Otawa
dc.description.fil
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Padilla, Beatriz. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Belloch, Carmela. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Vignolo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1016/j.foodres.2014.04.008
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914002476
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