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Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system

Year 2023, Volume: 7 Issue: 1, 15 - 18, 15.03.2023

Ziya Ceylan Sevda Urçar Gelen

https://doi.org/10.47748/tjvr.1150543
Cited By: 1

Abstract

Fermented sausage, produced by traditional methods, matures by fermentation of microbial flora originating from the raw materials and the place of production. The source of contamination of the meat industry with yeasts, which are widespread in the environment, are the surfaces of the tools and equipment used in processing. Although the presence of yeasts in meat products contributes to the formation of flavor and aroma, some yeast species can cause undesirable flavors, discoloration, and the formation of a soft texture. Therefore, our study aimed to determine the yeast profile of fermented sausages using the Vitek2 Compact System, in which various biochemical tests were performed. In the sausage samples was detected Candida zeylanoides in 56.25%, Candida sake in 52.10%, Pichia farinosa in 25%, Cryptococcus laurentii in 10.42%, Candida glabrata in 4.17%, and Rhodotorula glutinis in 10.42% yeast species. The difference in yeast species in fermented sausages varied depending on the microbial load of the raw material and compliance with hygiene regulations during processing and fermentation conditions.

Keywords

Fermented sausage Vitek2 Compact System Yeast

Supporting Institution

Atatürk University

Project Number

Project No.2013/39

References

  • Asefa, D. T., Møretrø, T., Gjerde, R. O., Langsrud, S., Kure, C. F., Sidhu, M. S., ... & Skaar, I. (2009). Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products. International Journal of Food Microbiology, 133(1-2), 135-140.
  • Cano-García, L., S. Rivera-Jiménez, C. Belloch and M. Flores (2014). "Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains." Food chemistry 151: 364-373.
  • Cocolin, L., R. Urso, K. Rantsiou, C. Cantoni and G. Comi (2006). "Dynamics and characterization of yeasts during natural fermentation of Italian sausages." FEMS Yeast Research 6(5): 692-701.
  • Cocolin, L., Urso, R., Rantsiou, K., Cantoni, C., Comi, G., 2006. Dynamics and characterization of yeasts Turing natural fermentation of Italian sausages. FEMS Yeast Res. 6, 692e701.
  • Encinas, J.-P., et al. (2000). "Yeast populations on Spanish fermented sausages." Meat Science 54(3): 203-208.
  • Flores, M., S. Corral, L. Cano-Garcia, A. Salvador and C. Belloch (2015). "Yeast strains as potential aroma enhancers in dry fermented sausages." International Journal of Food Microbiology 212: 16-24.
  • Franciosa, I., Coton, M., Ferrocino, I., Corvaglia, M. R., Poirier, E., Jany, J. L., ... & Mounier, J. (2021). Mycobiota dynamics and mycotoxin detection in PGI Salame Piemonte.
  • Jakobsen, M., Narvhus, J., 1996. Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int. Dairy J. 6, 755–768.
  • Kara, R., Acaröz, U., Gürler, Z., & Soylu, A. Bazı Et Ürünlerinin Fizikokimyasal Özelliklerinin Araştırılması. Akademik Et ve Süt Kurumu Dergisi, (2), 5-12.Journal of Applied Microbiology, 131(5), 2336-2350.
  • Kot, A. M., Błażejak, S., Kurcz, A., Gientka, I., & Kieliszek, M. (2016). Rhodotorula glutinis—potential source of lipids, carotenoids, and enzymes for use in industries. Applied microbiology and biotechnology, 100(14), 6103-6117.
  • Laranjo, M., Elias, M., and Fraqueza, M. J. (2017). The use of starter cultures in traditional meat products. J. Food Qual. 2017:9546026.
  • Laranjo, M., Potes, M.E., Elias, M. (2019). Role of starter cultures on the safety of fermented meat products. Frontiers in Microbiology, 2019, 10: 853.
  • Lopandic, K., Zelger, S., Banszky, L.K., Eliskases-Lechner, F., Prillinger, H., 2006. Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiology 23, 341–350.
  • Lorenzo, J.M., García Fontán, M.C., Franco, I., Carballo, J., 2007. Microbiology of drycured lacón. Fleischwirt. Int. 22, 88e92.
  • Martín, M., Córdoba, J.J., Núñez, F., Benito, M.J., Asensio, M.A., 2004. Contribution of a selected fungal population to proteolysis on dry-cured ham. Int. J. Food Microbiol. 94, 55e66.
  • Meftah, S., S. Abid, T. Dias and P. Rodrigues (2018). "Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production." Lwt-Food Science and Technology 87: 250-258.
  • Metaxopoulos, J., Stavropoulos, S., Kakouri, A., Samelis, J., 1996. Yeasts isolated from traditional Greek dry salami. Ital. J. Food Sci. 1, 25e32.
  • Mikami, N., Y. Tsukada, S. W. Pelpolage, K. H. Han, M. Fukushima and K. Shimada (2020). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages." Heliyon 6(2).
  • Murgia, M. A., A. Marongiu, M. Aponte, G. Blaiotta, P. Deiana and N. P. Mangia (2019). "Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages." Food Research International 121: 144-150.
  • Nielsen, D. S., Jacobsen, T., Jespersen, L., Koch, A. G., & Arneborg, N. (2008). Occurrence and growth of yeasts in processed meat products–Implications for potential spoilage. Meat science, 80(3), 919-926.
  • Saldanha-da-Gama, A., Malfeito-Ferreira, M., & Loureiro, V. (1997). Characterization of yeasts associated with Portuguese pork-based products. International journal of food microbiology, 37(2-3), 201-207.
  • Simoncini, N., Rotelli, D., Virgili, R., Quintavalla, S., 2007. Dynamics and characterization of yeasts Turing ripening of typical Italian dry-cured ham. Food Microbiol. 24, 577e584.
  • Siriken, B., M. Ozdemir, H. Yavuz and S. Pamuk (2006). "The microbiological quality and residual nitrate/nitrite levels in Turkish sausage (soudjouck) produced in Afyon Province, Turkey." Food Control 17(11): 923-928.
  • Sørensen, B.B., 1997. Lipolysis of pork fat by the meat starter culture Debaryomyces hansenii at various environmental conditions. Int. J. Food Microbiol. 34, 187e193.
  • Wang, X., Li, G., Deng, Y., Yu, X., & Chen, F. (2006). A site-directed integration system for the nonuniversal CUGSer codon usage species Pichia farinosa by electroporation. Archives of microbiology, 184(6), 419-424.

Year 2023, Volume: 7 Issue: 1, 15 - 18, 15.03.2023

Ziya Ceylan Sevda Urçar Gelen

https://doi.org/10.47748/tjvr.1150543
Cited By: 1

Abstract

Project Number

Project No.2013/39

References

  • Asefa, D. T., Møretrø, T., Gjerde, R. O., Langsrud, S., Kure, C. F., Sidhu, M. S., ... & Skaar, I. (2009). Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products. International Journal of Food Microbiology, 133(1-2), 135-140.
  • Cano-García, L., S. Rivera-Jiménez, C. Belloch and M. Flores (2014). "Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains." Food chemistry 151: 364-373.
  • Cocolin, L., R. Urso, K. Rantsiou, C. Cantoni and G. Comi (2006). "Dynamics and characterization of yeasts during natural fermentation of Italian sausages." FEMS Yeast Research 6(5): 692-701.
  • Cocolin, L., Urso, R., Rantsiou, K., Cantoni, C., Comi, G., 2006. Dynamics and characterization of yeasts Turing natural fermentation of Italian sausages. FEMS Yeast Res. 6, 692e701.
  • Encinas, J.-P., et al. (2000). "Yeast populations on Spanish fermented sausages." Meat Science 54(3): 203-208.
  • Flores, M., S. Corral, L. Cano-Garcia, A. Salvador and C. Belloch (2015). "Yeast strains as potential aroma enhancers in dry fermented sausages." International Journal of Food Microbiology 212: 16-24.
  • Franciosa, I., Coton, M., Ferrocino, I., Corvaglia, M. R., Poirier, E., Jany, J. L., ... & Mounier, J. (2021). Mycobiota dynamics and mycotoxin detection in PGI Salame Piemonte.
  • Jakobsen, M., Narvhus, J., 1996. Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int. Dairy J. 6, 755–768.
  • Kara, R., Acaröz, U., Gürler, Z., & Soylu, A. Bazı Et Ürünlerinin Fizikokimyasal Özelliklerinin Araştırılması. Akademik Et ve Süt Kurumu Dergisi, (2), 5-12.Journal of Applied Microbiology, 131(5), 2336-2350.
  • Kot, A. M., Błażejak, S., Kurcz, A., Gientka, I., & Kieliszek, M. (2016). Rhodotorula glutinis—potential source of lipids, carotenoids, and enzymes for use in industries. Applied microbiology and biotechnology, 100(14), 6103-6117.
  • Laranjo, M., Elias, M., and Fraqueza, M. J. (2017). The use of starter cultures in traditional meat products. J. Food Qual. 2017:9546026.
  • Laranjo, M., Potes, M.E., Elias, M. (2019). Role of starter cultures on the safety of fermented meat products. Frontiers in Microbiology, 2019, 10: 853.
  • Lopandic, K., Zelger, S., Banszky, L.K., Eliskases-Lechner, F., Prillinger, H., 2006. Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiology 23, 341–350.
  • Lorenzo, J.M., García Fontán, M.C., Franco, I., Carballo, J., 2007. Microbiology of drycured lacón. Fleischwirt. Int. 22, 88e92.
  • Martín, M., Córdoba, J.J., Núñez, F., Benito, M.J., Asensio, M.A., 2004. Contribution of a selected fungal population to proteolysis on dry-cured ham. Int. J. Food Microbiol. 94, 55e66.
  • Meftah, S., S. Abid, T. Dias and P. Rodrigues (2018). "Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production." Lwt-Food Science and Technology 87: 250-258.
  • Metaxopoulos, J., Stavropoulos, S., Kakouri, A., Samelis, J., 1996. Yeasts isolated from traditional Greek dry salami. Ital. J. Food Sci. 1, 25e32.
  • Mikami, N., Y. Tsukada, S. W. Pelpolage, K. H. Han, M. Fukushima and K. Shimada (2020). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages." Heliyon 6(2).
  • Murgia, M. A., A. Marongiu, M. Aponte, G. Blaiotta, P. Deiana and N. P. Mangia (2019). "Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages." Food Research International 121: 144-150.
  • Nielsen, D. S., Jacobsen, T., Jespersen, L., Koch, A. G., & Arneborg, N. (2008). Occurrence and growth of yeasts in processed meat products–Implications for potential spoilage. Meat science, 80(3), 919-926.
  • Saldanha-da-Gama, A., Malfeito-Ferreira, M., & Loureiro, V. (1997). Characterization of yeasts associated with Portuguese pork-based products. International journal of food microbiology, 37(2-3), 201-207.
  • Simoncini, N., Rotelli, D., Virgili, R., Quintavalla, S., 2007. Dynamics and characterization of yeasts Turing ripening of typical Italian dry-cured ham. Food Microbiol. 24, 577e584.
  • Siriken, B., M. Ozdemir, H. Yavuz and S. Pamuk (2006). "The microbiological quality and residual nitrate/nitrite levels in Turkish sausage (soudjouck) produced in Afyon Province, Turkey." Food Control 17(11): 923-928.
  • Sørensen, B.B., 1997. Lipolysis of pork fat by the meat starter culture Debaryomyces hansenii at various environmental conditions. Int. J. Food Microbiol. 34, 187e193.
  • Wang, X., Li, G., Deng, Y., Yu, X., & Chen, F. (2006). A site-directed integration system for the nonuniversal CUGSer codon usage species Pichia farinosa by electroporation. Archives of microbiology, 184(6), 419-424.
There are 25 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Journal Section 2023 Volume 7 Number 1
Authors

Ziya Ceylan 0000-0001-8644-5905

Sevda Urçar Gelen 0000-0002-1852-3614

Project Number Project No.2013/39
Early Pub Date March 10, 2023
Publication Date March 15, 2023
Submission Date July 29, 2022
Published in Issue Year 2023 Volume: 7 Issue: 1

Cite

APA Ceylan, Z., & Urçar Gelen, S. (2023). Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system. Turkish Journal of Veterinary Research, 7(1), 15-18. https://doi.org/10.47748/tjvr.1150543
AMA Ceylan Z, Urçar Gelen S. Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system. TJVR. March 2023;7(1):15-18. doi:10.47748/tjvr.1150543
Chicago Ceylan, Ziya, and Sevda Urçar Gelen. “Identification of Some Yeast Species in Traditional Turkish Fermented Sausage With Vitek 2 Compact System”. Turkish Journal of Veterinary Research 7, no. 1 (March 2023): 15-18. https://doi.org/10.47748/tjvr.1150543.
EndNote Ceylan Z, Urçar Gelen S (March 1, 2023) Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system. Turkish Journal of Veterinary Research 7 1 15–18.
IEEE Z. Ceylan and S. Urçar Gelen, “Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system”, TJVR, vol. 7, no. 1, pp. 15–18, 2023, doi: 10.47748/tjvr.1150543.
ISNAD Ceylan, Ziya - Urçar Gelen, Sevda. “Identification of Some Yeast Species in Traditional Turkish Fermented Sausage With Vitek 2 Compact System”. Turkish Journal of Veterinary Research 7/1 (March 2023), 15-18. https://doi.org/10.47748/tjvr.1150543.
JAMA Ceylan Z, Urçar Gelen S. Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system. TJVR. 2023;7:15–18.
MLA Ceylan, Ziya and Sevda Urçar Gelen. “Identification of Some Yeast Species in Traditional Turkish Fermented Sausage With Vitek 2 Compact System”. Turkish Journal of Veterinary Research, vol. 7, no. 1, 2023, pp. 15-18, doi:10.47748/tjvr.1150543.
Vancouver Ceylan Z, Urçar Gelen S. Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system. TJVR. 2023;7(1):15-8.

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