Abstract
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.
Highlights
The microbiome of sausages and dry-meat products is an important factor contributing to the characteristics of these foods
Multiple reports on the diversity of yeast populations in sausages and other dry-meat products have indicated that Debaryomyces hansenii is one of the most abundant and commonly found species in these products [6,7,8,9,10]
It is important to note that other yeast genera such as Rhodotorula, Yarrowia, Candida, Trichosporon, Citeromyces, Kazachstania, or Wickerhamomyces are commonly present in meat products and that flavour and aroma changes cannot be solely attributed to Debaryomyces [9,12,13,14,15,16]
Summary
The microbiome of sausages and dry-meat products is an important factor contributing to the characteristics of these foods. Multiple reports on the diversity of yeast populations in sausages and other dry-meat products have indicated that Debaryomyces hansenii is one of the most abundant and commonly found species in these products [6,7,8,9,10]. Microorganisms 2021, 9, 1512 pertinent question is whether changes in the products due to the yeast populations can be perceived by the consumer and affect the overall sensory characteristics of the products. The main issue addressed in this work is to define the biological importance of D. hansenii in the preparation of sausages and dry-meat products independently of the specific manufacturing characteristics of the different foods. Hansenii in other novel aspects of research, such as the reduction in the use of preservatives or its potential role as a biocontrol agent
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