Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids

Abstract

The generation of volatile aroma compounds by Debaryomyces spp. from branched-chain amino acids (BCAAs) was investigated. The yeast, that was a natural isolate from sausages, was grown in a meat model system and incubated with leucine, isoleucine and valine under various conditions of interest in dry-cured sausages processing. In the meat model system, Debaryomyces spp. showed ability for growing and, simultaneously, raising the pH, using lactate, generating ammonia and several volatile compounds, and altering the free amino acids content. The production of volatile compounds from BCAAs by Debaryomyces spp. was negatively affected by the presence of salt, although pH reduction to 4.5 increased the yield of alcohols and aldehydes. Cells transition from exponential to stationary growth phase diminished alcohol and aldehyde production, but increased acid generation. Thus, it can be expected that the addition of Debaryomyces spp. as a starter culture can modify the flavour pattern of dry-cured sausages.