Biochemical and Microbiological Changes in Cheese Inoculated With Yarrowia Lipolytica Yeast

Szołtysik, Marek; Dąbrowska, Anna; Babij, Konrad; Pokora, Marta; Zambrowicz, Aleksandra; Połomska, Xymena; Wojtatowicz, M.; Chrzanowska, Józefa

doi:10.15193/zntj/2013/89/049-064

Cited by 4 publications

(3 citation statements)

References 39 publications

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“…Contamination of white fresh cheese with yeasts will decrease their shelf life and affect their quality. On the other hand, the presence of yeast and Yarrowia lipolytica in some types of ripened cheeses is desirable as they contribute to the ripening process [ 5 ]. Debaryomyces hansenii was reported to promote the growth of Brevibacterium linens and increase the yellow colour intensity in Danish surface-ripened cheeses [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Abu-Khalaf

Masoud

2022

Applied Bionics and Biomechanics

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Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN). The yeast species Pichia anomala, Pichia kluyveri, Hanseniaspora uvarum, and Debaryomyces hansenii were used. Six concentrations of each yeast species (100, 200, 400, 600, 800, and 1000 cells/g cheese) were inoculated in 100 g of fresh soft cheese and incubated for 48 h at 25°C. The EN was used to identify and quantify different yeast species in cheese samples. It was found that EN was able to discriminate between four yeast species using principal component analysis (PCA). Moreover, EN was able to quantify in good precision three (Pichia anomala, Pichia kluyveri, and Debaryomyces hansenii) of the four tested yeasts presented in cheese samples using partial least squares (PLS) models. It seems that EN is a reliable tool that can be used as a fast technique to identify and quantify cheese spoilage in the cheese industry.

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Section: Introductionmentioning

confidence: 99%

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Abu-Khalaf

Masoud

2022

Applied Bionics and Biomechanics

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“…Outside of a biotechnological context, the use of Y. lipolytica in food has mainly been on meat and dairy products due to the extreme lipolytic and proteolytic activity of the yeast. It has been suggested in multiple articles that Y. lipolytica can be used as a starter for the production of both cheese and dried fermented sausages, with very diverse applications, e.g., faster ripening, improved textural and flavour quality, and bioprotection of the products (Freitas et al, 1999;Wyder et al, 1999;van den Tempel and Jakobsen, 2000;Addis et al, 2001;Gardini et al, 2001;Lourens-Hattingh and Viljoen, 2002;Ferreira and Viljoen, 2003;Żarowska et al, 2004;Lanciotti et al, 2005;Larpin et al, 2006;Iucci et al, 2007;Patrignani et al, 2007;Mansour et al, 2008;Patrignani et al, 2011a;Patrignani et al, 2011b;Büyükta, 2013;Szoltysik et al, 2013;Zinjarde, 2014;Centeno et al, 2017). Y. lipolytica has furthermore been suggested to possess probiotic traits (Rai et al, 2019;Agarbati et al, 2021a;Agarbati et al, 2021b) and has the potential for use in the production of functional food (Rai et al, 2019;Jach and Malm, 2022).…”

Section: A Potential Starter In Fermented Foodsmentioning

confidence: 99%

Application of Yarrowia lipolytica in fermented beverages

Sørensen

Harholt

Arneborg

2023

Front. Food. Sci. Technol.

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Yarrowia lipolytica is a non-conventional non-pathogenic, generally regarded as safe yeast. It has been isolated from a wide variety of places, from foodstuffs like beer, cheese and sausages to beetle guts and human mouths. It is strictly aerobic and Crabtree-negative. Y. lipolytica harbours various biochemical and physiological traits that make it relevant for biotechnological and food-related applications. Until recently, the application and effect of Y. lipolytica on lipid-containing foodstuff, that is, meat and dairy, have been researched and discussed meticulously. The yeasts’ potential as a synthesiser of several high-value food ingredients, such as organic acids, aromas, and emulsifiers from a range of diverse substrates, from ethanol to olive oil waste, is of interest in a biorefinery context. Interestingly the use of Y. lipolytica as a starter culture in foodstuffs beyond meat and dairy is minimal, despite its ability to synthesise interesting aromas and organic acids that could increase the organoleptic quality of fermented beverages. Besides the indulgence factor, Y. lipolytica synthesises a wide range of functional and bioactive compounds that can act as active ingredients in functional beverages, adding to its potential in producing novel beverages.

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“…Previously, we have been investigating the function of different yeast species including D. hansenii in the cheese ripening process and the possibility to utilize selected strains to shorten the cheese maturation [ 44 , 45 , 46 ]. We have found that D. hansenii strains originating from the cheese environment express a strong killer activity [ 39 , 47 , 48 ].…”

Section: Introductionmentioning

confidence: 99%

New Cytoplasmic Virus-Like Elements (VLEs) in the Yeast Debaryomyces hansenii

Połomska

Neuvéglise

Zyzak

et al. 2021

Toxins

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Yeasts can have additional genetic information in the form of cytoplasmic linear dsDNA molecules called virus-like elements (VLEs). Some of them encode killer toxins. The aim of this work was to investigate the prevalence of such elements in D. hansenii killer yeast deposited in culture collections as well as in strains freshly isolated from blue cheeses. Possible benefits to the host from harboring such VLEs were analyzed. VLEs occurred frequently among fresh D. hansenii isolates (15/60 strains), as opposed to strains obtained from culture collections (0/75 strains). Eight new different systems were identified: four composed of two elements and four of three elements. Full sequences of three new VLE systems obtained by NGS revealed extremely high conservation among the largest molecules in these systems except for one ORF, probably encoding a protein resembling immunity determinant to killer toxins of VLE origin in other yeast species. ORFs that could be potentially involved in killer activity due to similarity to genes encoding proteins with domains of chitin-binding/digesting and deoxyribonuclease NucA/NucB activity, could be distinguished in smaller molecules. However, the discovered VLEs were not involved in the biocontrol of Yarrowia lipolytica and Penicillium roqueforti present in blue cheeses.

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Biochemical and Microbiological Changes in Cheese Inoculated With Yarrowia Lipolytica Yeast

Cited by 4 publications

References 39 publications

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Application of Yarrowia lipolytica in fermented beverages

New Cytoplasmic Virus-Like Elements (VLEs) in the Yeast Debaryomyces hansenii

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