Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Abstract

To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.

Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

“…Identifications were confirmed by comparison with the RI of authentic reference compounds or published RI values. Semi-quantitative data for volatiles were obtained by multiplying the internal standard concentration with the ratio of the peak area of the volatile compound to the internal standard peak area [ 31 ].…”

Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts

“…Moreover, the association between bacterial and yeast species composition and abundance were proven to influence various product characteristics, whether sensorial or chemical (Tang et al, 2020). For these reasons yeasts are now being considered for use as cheese adjunct cultures (De Freitas et al, 2009;Xiao et al, 2020). Safety is also a vital aspect for raw milk dairy products, since they may harbor various foodborne pathogens including Salmonella spp., Shigella spp., Brucella spp., Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus or E. coli O157:H7 (Yoon et al, 2016;Olajide and LaPointe, 2022).…”

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures

“…OAVs = VC/OTD VC: Concentration of volatile compounds (µg/L); OTD: Odour thresholds of volatile compounds (in wine). The OTD values reported by González-Álvarez et al [40], Hu et al [41], Welke et al [42] and Xiao et al [43] were used to calculate the OAVs for the volatile compounds detected in this study.…”