Research and Reviews 1999

Special Circular 168-99

Molds on Jamón: Selection of Strains and Optimization of Their Metabolic Activity

Herbert W. Ockerman^1*, F. Léon Crespo^##, H. Galan Solvedilla^##, A. Peralta Fernandez^##, N. Ciudad Gonzalez^##, B. Balderas Zubeldia^##, F. Cespedes Sanchez^##, A. Martin Serrano^##, and M. C. Torres Munoz^##
*The Ohio State University Department of Animal Sciences
^##University of Córdoba, Spain

Abstract

Dry-cured ham fungal flora is primarily composed of strains of the genus Penicillium. Twenty-two strains of this genus were evaluated under different conditions of temperature and relative humidity for their positive influence on flavor. The results indicated two strains of P. chrysogenum, two strains of P. chrysogenum and one strain of P. aurantiogriseum had a positive influence under all tested conditions. The best results from the technological point of view were obtained using P. camemberti and P. aurantiogriseum at low temperatures (3 to 8ºC).

¹ For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu
Collaborative research with the University of Córdoba, Spain.