Influence of selected factors on browning of Camembert cheese

Abstract

Experimental Camembert cheeses were made to investigate the effects on browning of the following factors: inoculation with Yarrowia lipolytica, the use of Penicillium candidum strains with different proteolytic activity, the addition of tyrosine, and the addition of Mn2+, thus leading to 16 different variants of cheese. Two physical colour parameters were used to describe browning, depending on the location in the cheeses: a whiteness index for the outside browning (mould mycelium), and a brownness index for the inside browning (surface of the cheese body). Mn2+ promoted a significant increase of browning at both locations, whereas Yar. lipolytica had the opposite effect. Outside browning was significantly more intense when using the Pen. candidum strain with higher proteolytic activity. A significant interaction was found between Yar. lipolytica and Pen. candidum. The yeast had no effect in combination with a low proteolytic strain of Pen. candidum, but significantly reduced proteolysis and browning in combination with a high proteolytic strain of Pen. candidum. We further confirmed that both strains of Pen. candidum were able to produce brown pigments from tyrosine, and thus both are presumably responsible for the browning activity in this type of cheese.

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

“…Additionally, Chisari et al (2007) [ 46 ] reported that the POD enzyme also affected the browning of fresh-cut melon. In this study, the observed total phenol contents and the results of a KEGG analysis revealed that three PPO genes (Unigene0015096, Unigene0043875, and Unigene0015096) and one POD gene (Unigene0011770) related to the tyrosine metabolism pathway were differentially expressed while the phenolic acid (i.e., gallic acid) content increased in fresh-cut luffa fruit slices ( S4 Table ) [ 49 , 50 ]. The production of phenolic acids, including gallic acid, L-tyrosine, chlorogenic acid, and gentisic acid, catalyzed by browning-related enzymes (i.e., PPO and POD) can be affected by the tyrosine metabolism pathway [ 51 – 54 ].…”

Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

“…Regarding the effect of ripening on the color properties of the cheeses (Table 4), a significant reduction in L* and the a* coordinate were observed, whereas the b* coordinate value increased over time, possibly related to proteolysis and browning reactions that occur during maturation (Carreira et al, 2002;Tejada et al, 2007). A significant interaction (antibiotic concentration × ripening time, P < 0.001) was found for the a* coordinate, which was only significantly lower in SM cheeses with cloxacillin at 60 d of ripening.…”

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

“…The pyomelanin pigment responsible for this discoloration defect is thought to be formed by the extracellular auto-oxidation of the tyrosine catabolite, homogentisic acid (Carreira et al, 2001;Williams & Withers, 2007). However, some conflicting observations were also made: (i) in studies on Camembert cheese, when used in combination with Penicillium candidum, Y. lipolytica either had no effect or even reduced browning (Carreira et al, 2002), (ii) Candida famata, rather than Y. lipolytica, was reported to be responsible for the production of a brownish pigment by van den Tempel & Jakobsen (1998), and (iii) although counts of Y. lipolytica in cottage cheese increased toward the end of the shelf life, this yeast was not identified in the visible spoilage area of the cheese (Brocklehurst & Lund, 1985). Thus, if Y. lipolytica indeed contributes to discoloration defects, it is safe to conclude that this trait displays pronounced strain-specific differences (Ross et As indicated by the balance, it will be crucial for a potential commercial application in the ripening of cheese or fermented meat products to favor the intended beneficial effects while suppressing the potential objectionable side effects of Yarrowia lipolytica.…”