| dynamics and characterization of yeasts during ripening of typical italian dry-cured ham. | the evolution of the yeast population during manufacturing and ripening of dry-cured parma ham was investigated. contamination levels ranged from 10(5) to 10(7) cfu/g on muscle surface, 10(4) to 10(6) cfu/g on covering fat and exceeded 10(7) cfu/g on spreadable fat mince ("sugna"). two hundred and sixty one yeast isolates underwent identification test, showing that the predominant species of yeast population during the whole maturing process were debaryomyces hansenii, candida zeylanoides, debar ... | 2007 | 17418308 |