CHARACTERIZATION OF YEASTS FROM FERMENTED SAUSAGES PRODUCED IN UMBRIA(ITALY) AND PRELIMINARY EVALUATION OF THEIR PROTEOLYTIC AND LIPOLYTIC-ACTIVITY

Authors
BUZZINI P HAZNEDARI S
Citation
P. Buzzini et S. Haznedari, CHARACTERIZATION OF YEASTS FROM FERMENTED SAUSAGES PRODUCED IN UMBRIA(ITALY) AND PRELIMINARY EVALUATION OF THEIR PROTEOLYTIC AND LIPOLYTIC-ACTIVITY, Industrie alimentari, 34(338), 1995, pp. 620-625
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
34
Issue
338
Year of publication
1995
Pages
620 - 625
Database
ISI
SICI code
0019-901X(1995)34:338<620:COYFFS>2.0.ZU;2-M
Abstract
116 strains of yeasts isolated from 15 kinds of Fermented sausages pro duced in 4 plants located in Umbria (Italy) were identified as belongi ng to the Following genera: Debaryomyces (62.1%), Candida (18.1%), Rho dotorula (12.9%), Zygosaccharomyces (4.3%) and Trichosporon (2.6%). A preliminary evaluation of the lipolytic and proteolytic activity of th e isolates was also made. Significantly higher levels of proteolysis a nd lipolysis were exhibited by Trichosporon and Rhodotorula sop. strai ns, respectively.