Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

Abstract

Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantalet cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest of these 2 species as adjunct cultures to promote flavor development of Cantalet cheese, they were added at 10(5) cfu/mL to microfiltered milk. The global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in cheese were determined. Adjunct yeasts were present at 10(6) cfu/g in curd, declined to 10(4) to 10(5) cfu/g in cheese, and did not influence gross composition, content of free amino acids, or content of free fatty acids. By using 8-way gas chromatography-olfactometry in parallel with gas chromatography-mass spectrometry, 30 odorous compounds of Cantalet cheese were identified. The olfactory profiles of K. lactis cheeses contained significantly greater levels of 8 odorous compounds (ethanol, ethyl hexanoate, 4 aldehydes, and 2 branched-chain acids) compared with the control and P. fermentans cheeses. Sensory analysis of cheeses flavor discriminated K. lactis cheeses on only 2 attributes (acetaldehyde and alcohol odors). This study shows that yeast contribution is species-specific and that K. lactis, at a population of 10(6) viable cells/g, can influence Cantalet cheese flavor.

Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese

“…With respect to yeast viable counts no marked differences were observed between the cheeses with the exception of C3, produced with an adjunct autochthonous probiotic K. lactis strain, that showed during manufacturing and ripening counts higher than both CC and C2 (produced without probiotic yeast) and C1 cheese, even though the latter was produced with the addition of the yeast D. hansenii. The yeast counts found in C3 cheese throughout maturation are in line or lower than those reported in others studies where yeast strains have been used as co-starter or adjunct in the production of cheeses (Lanciotti et al, 2005;De Freitas et al, 2008;Pereira Andrade et al, 2019). The similar yeast counts observed in control, C1 and C2 cheese could be related to the addition of the species Geotrichum candidum routinely used together with Penicillium candidum by the dairy plant as protective cultures in the cheese-making, in order to prevent or limit the growth of spoilage fungi in the cheese rind.…”

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

“…Its presence in cheese may contribute to flavor development, increasing the concentration of odorous compounds and changing the flavor. It is also known for its ability to assimilate lactose [10].…”

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

“…Previous studies on addition of yeasts to experimental cheeses have shown in most cases an impact on flavour development (Das, Holland, Crow, Bennett, & Manderson, 2005;De Freitas, Pinon, Berdague, Tournayre, Lortal, & Thierry, 2008;De Freitas, Pinon, Maubois, Lortal, & Thierry, 2009;Ferreira & Viljoen, 2003;Hansen & Jakobsen, 2001;Kesenkas & Akbulut, 2008;Lanciotti, Vannini, Lopez, Gobbetti, & Guerzoni, 2005). These kinds of studies are expensive, laborious and may be difficult to reproduce (Shakeel-UrRehman, Fox, McSweeney, Madkor, & Farkye, 2001).…”