Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Abstract

The contribution of Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus strains to the typical flavour of traditional ewes' and goats' cheeses was assessed. Fourteen yeast strains were grown in liquid medium mimicking cheese composition and volatile compounds were identified by GC-MS. Yeasts were able to produce key volatile compounds characteristic of the cheeses from which they were isolated. Inter-species and inter-strain variations were observed. Under the conditions tested D. hansenii produced the lowest levels of volatile compounds, with large intra-strain variations. Kluyveromyces strains primarily produced esters and alcohols. K. marxianus strains were associated with the production of acids, ethyl decanoate, 1propanol and benzaldehyde, whereas K. lactis was correlated with the presence of ketones, ethyl acetate and secondary alcohols. In conclusion, this study shows the heterogeneous potential of dairy yeasts to contribute to final cheese flavour. b Linear retention indices (LRI) of the compounds eluted from the GC-MS using a DB-624 595 capillary column (J&W Scientific 30 m×0.25 mm i.d.×1.4 m film thickness). 596 c Reliability of identification (RI): A, mass spectrum and retention time identical with an authentic 597 standard; B, tentative identification by mass spectrum. 598 d Compounds previously reported in ewes' and goats' raw milk cheeses. Reference numbers are 599

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

“…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, ).…”

“…However, the traditional artisanal methods of making various cheese have been replaced by industrial production processes along with decline of Kazak nomadic customs. The microorganisms contribute to cheese flavor through their lysis and the release of intracellular enzymes which mainly determine the development of flavor during the cheese ripening (Fasoli et al, 2015;Padilla, Belloch, López-Díez, Flores, & Manzanares, 2014;Pescuma, de Valdez, & Mozzi, 2015).…”

“…Ripening is crucial for cheese quality and flavor. Yeasts possess efficient proteolytic and lipolytic enzymatic systems, which contribute to the formation of aromatic compounds during ripening (McSweeney, 2004;Padilla et al, 2014). Among them, Debaryomyces hansenii is the major yeast species found in most surface-ripened cheeses, and it can utilize lactose, lactic, and citric acids for its proliferation (Breuer & Harms, 2006;Cano-García, Flores, & Belloch, 2013).…”

Cheese yeasts

“…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 .…”

“…. marxianus strains are capable of influencing cheese ripening via their proteolytic and lipolytic activity and the production of volatile aroma compounds(Binetti et al, 2013;Cholet et al, 2007;Padilla, Belloch, Lopez-Diez, Flores, & Manzanares, 2014). The strains produce ethanol and carboxylic acids from lactose fermentation and, from those, produce esters (fruity flavour) and acetaldehyde.…”