Table 2.

Main factors influencing the effect of Debaryomyces hansenii on the final characteristics of sausages and dry-meat products.

Factor	Comment
Strain	Very heterogeneous behaviour
Cell amount inoculated	The concentration of ufc/g of product greatly varies in the literature
Form of application	Spread on the surface or mixed with the rest of components of the product
Presence of additional microbial starters	Presence of bacterial and/or fungal starters
Meat product	Acutely diverse meat products
Manufacturing conditions	Time and temperature of ripening, presence of spices, etc