Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham, followed by Candida zeylanoides which was mainly detected in salting phase. Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham. All isolates of yeast showed enzymatic activities against milk protein and tributyrin, while only 4 strains displayed proteolytic activity on meat protein. Yeast strains were grown in a meat model medium and volatile compounds were identified. The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains. D. hansenii S25 showed the highest production of volatile compounds, followed by the strain C. zeylanoides C4. D. hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol. Based on OAV and PLS analysis, D. hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham, which could be selected as potential starter cultures.

Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods, the main yeast species identified included Pichia membranifaciens, Kazachstania bulderi, Millerozyma farinosa, Candida zeylanoides, Kazachstania exigua, Candida parapsilosis and Saccharomyces cerevisiae. Among these yeasts, P. membranifaciens, M. farinosa, K. exigua and K. bulderi were detected in fermented meats for the first time. A total of 73 yeast isolates was investigated for their lipolytic and proteolytic activities. All yeast species showed lipolytic activity, while proteolytic activity against meat protein was only detected in S. cerevisiae. Assay of aroma-producing potential was performed in a model simulating fermented sausage condition. Inoculation of yeast strains increased volatiles production, especially esters and alcohols. The highest ester production was observed in S. cerevisiae Y70 strain, followed by K. exigua Y12 and K. bulderi Y19. C. zeylanoides Y10 and S. cerevisiae Y70 were the highest producers of benzeneethanol and 3-methyl-1-butanol. S. cerevisiae Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages.