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

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-<i>Saccharomyces</i> species were more prevalent than <i>Saccharomyces</i>, with <i>Debaryomyces hansenii</i> and <i>Yarrowia lipolytica</i> 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. <i>Debaryomyces hansenii</i> showed the highest protein content (495.11 ± 22.19 mg/g dry weight), making it a promising candidate for low-animal-protein meat alternatives.