Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese‐surface model

Abstract

Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strains may have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.

Diversity of Yeast and Mold Species from a Variety of Cheese Types

“…This organism is able to grow in high salt Each cheese named represents a distinct type and manufacturer. Manufacturers from whom multiple cheeses were purchased are indicated as A-F. A cheese was purchased and sampled from 1 to 4 times, depending on availability ** Fungus was not detected concentrations and low pH, can use lactate as the main carbon source [15], produces proteolytic and lipolytic enzymes capable of metabolizing milk proteins and fat, and grows at low temperature and low water activity [8,52]. The majority of D. hansenii isolates were highly similar (Figure 1), and no clear clustering by cheese, type, manufacturer, or date was detected.…”

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

“…Several curd- (Martin et al, 2001), and cheese-based media (Gori et al, 2012;Sgarbi et al, 2013) have already been developed for aroma characterization of microorganisms but differ in composition from our curd-based medium. The use of a medium that provides only the nutrients available in cheese as the energy and nutrient sources is important, as previously mentioned (Sgarbi et al, 2013).…”

Glycopolymers from Saccharomyces Cerevisiae BIM Y-195 with Unusual Immunochemical Properties: Isolation, Structural Identification and Prediction of Their Role in Pathogenesis/Treatment of Autoimmune Thyroid Diseases

“…We used selected strains of S. cerevisiae and D. hansenii since these yeasts are consumed generally with traditional foods (Andrade et al, 2010;Cano-García et al, 2013;Gori et al, 2012;Sibirny and Voronovsky, 2009;Wszolek et al, 2006). Moreover, whole cells, compounds and substances of S. cerevisiae are used as nutritional supplements, food additives and pharmaceutics with immunomodulatory properties, respectively (Petravić-Tominac et al, 2011;Jawhara et al, 2012).…”

“…Firstly, both yeasts are recognized antibiotic-resistant human commensals though their presence in the human gut has a transient character (Pecquet et al, 1991). People commonly consume live S. cerevisiae cells with sweet fruits and dairies including koumiss and acidophilus yeast milk (Wszolek et al, 2006), whereas live D. hansenii cells enter the body with cheese (Gori et al, 2012;Sibirny and Voronovsky, 2009) and dry-cured sausages and ham (Andrade et al, 2010;Cano-García et al, 2013). In addition, dried cells of S. cerevisiae are frequently used as nutritional supplement, so called "nutritional yeast", that can be found in the most of the natural food stories.…”