Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

Yeast can act as an adjunct in the sausage-making process as a way to prevent or reduce excessive acidification during aging of products. Two kinds of process were studied: industrial and artisanal country style. Three hundred and fifty three yeast strains were isolated, characterized and identified by biochemical and molecular techniques. Evolution of pH, Aw, weight loss, bacterial growth and proteolytic and lipolytic activity was studied. Final pH in artisanal country style product was higher than in the industrial sausage. There was little difference noted between final weights of products but it was observed a lower yeast count in artisanal country style sausage. No relevant difference was observed in center or surface yeast count in both products. The biochemical assay identified six yeast genera and the molecular test confirmed four different genera, and further analysis showed predominance of the genera Debaryomyces. The relations between this four genera and isolation point (center or surface of sausage) were established. The presence of yeast in the center/surface of ART sausage was more prevalent than in the same places of industrial sausage.