Regarding dry fermented sausages (Table 4) there aremany studies
which have tried to elucidate yeast contribution to aroma. In 2000,
Olsen and Stahnke reported an absence of effect on sensory and VOCs
production when yeasts were inoculated in dry fermented sausages because
they died before the ripening process ended due to a fungistatic
effect of the garlic powder used in the manufacture. In agreement,
Selgas et al. (2003) reported an absence of effect on the sensory properties
of fermented sausages inoculated with different D. hansenii and
Y. lipolytica yeasts in the surface and in the mince although these yeasts
showed proteolytic and lipolytic activities. Recently Cano-García et al.
(2014b) reported an absence of aromaeffectwhen D. hanseniiwas inoculated
in dry fermented sausages. The authors attributed this effect to
the interaction of D. hansenii with other starter cultures