# Ham Yeasts: Exploring Mycoprotein Potential Production of Yeasts Isolated from Spanish Dry-Cured Ham

## TL;DR

This study explores yeast biodiversity in Spanish dry-cured ham and identifies potential yeast strains for producing mycoprotein as a meat alternative.

## Contribution

The novelty lies in identifying non-Saccharomyces yeasts, particularly Debaryomyces hansenii, as promising mycoprotein sources from dry-cured ham environments.

## Key findings

- Non-Saccharomyces yeasts like Debaryomyces hansenii and Yarrowia lipolytica were most prevalent due to their proteolytic activity.
- Natural drying rooms showed higher yeast diversity and counts compared to controlled ones.
- Debaryomyces hansenii achieved the highest protein content (495.11 ± 22.19 mg/g dry weight), suitable for meat alternatives.

## Abstract

Ripening conditions of dry-cured ham provide a suitable
environment
for microbial growth. Although salts such as sodium chloride, nitrite,
and nitrate act as inhibitory agents, certain microorganisms, particularly
yeasts, can still develop. This study evaluates the biodiversity and
biotechnological traits of yeasts isolated from Spanish dry-cured
hams, comparing natural and controlled drying rooms and assessing
their potential for protein production. Samples were collected from
five drying rooms, including both Serrano and Iberian hams as well
as ham hangers and air. The average yeast population was 5.44 ±
1.29 log CFU/cm2, with no growth detected in air samples.
Non-Saccharomyces species were more prevalent than Saccharomyces, with Debaryomyces hansenii and Yarrowia lipolytica being the most dominant
due to their strong proteolytic activity, which contributes to ham
flavor and texture. Natural drying rooms exhibited greater yeast diversity
and higher counts. Selected yeast strains were evaluated for their
potential as mycoprotein sources through kinetic and protein production
analyses. Debaryomyces hansenii showed the highest
protein content (495.11 ± 22.19 mg/g dry weight), making it a
promising candidate for low-animal-protein meat alternatives.