Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

“…Kluyveromyces marxianus and Kluyveromyces lactis are commonly found in naturally fermented cheese and dairy products (Binetti et al., ). Kluyveromyces marxianus contributes greatly to the typical flavor of traditionally produced cheese (Padilla et al., ; Sørensen, Gori, Petersen, Jespersen, & Arneborg, ), and could be further studied for its ability to produce flavor compounds in such products (Morrissey, Etschmann, Schrader, & de Billerbeck, ). Geotrichum candidum was also important in the initial stages of ripening of cheese (Cogan et al., ), and K. lactis and G. candidum were shown to improve the flavor of Camembert cheese (Fox, Guinee, Cogan, & McSweeney, ).…”

Section: Resultsmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.

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“…candidum and Y . lipolytica ) had greater potential (Padilla, Belloch, et al, ; Sørensen, Gori, Petersen, Jespersen, & Arneborg, ). Bertuzzi et al () showed that both carboxylic acids originating from lipolysis and alcohols originating from leucine and fatty acid oxidation were correlated to the presence of D .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…Interestingly, Y . lipolytica needs a specific minimum amount of salt in order to produce volatile sulphur compounds (Sørensen et al, ). Mansour et al () showed that Y .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Cited by 57 publications

References 41 publications

Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Cheese yeasts

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