Secondary and Adjunct Cultures

Irlinger, Françoise; Hélinck, Sandra; Jany, Jean Luc

doi:10.1016/b978-0-12-417012-4.00011-9

Cited by 33 publications

(41 citation statements)

References 242 publications

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“…Although Y . lipolytica is reputedly among the top three or four most prevalent yeast species in cheese, this species is not added deliberately (Groenewald et al, ; Irlinger et al, ). Y .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…Beyond this spontaneous inoculation, milk and cheese surfaces may be deliberately inoculated with commercial cultures (Bockelmann, 2011). Cultures that are added to the vat milk include the filamentous yeast G. candidum in the production of white-mould cheeses (Cogan et al, 2014) and the lactose-fermenting species Kluyveromyces marxianus, Kluyveromyces lactis, and Saccharomyces cerevisiae in white-mould soft cheeses and blue-veined cheeses in order to promote openings (Cantor, van den Tempel, Kronborg Hansen, & Ardö, 2017;Irlinger, Hélinck, & Jany, 2017).…”

Section: Kluyveromycesmentioning

confidence: 99%

“…species with extensive influence on cheese quality are described in more detail. Three of the four species are commonly applied as commercial ripening cultures: D. hansenii, K. marxianus, and G. candidum (Irlinger et al, 2017;Lavoie et al, 2012). In contrast, the fourth yeast, Y. lipolytica, is not usually added deliberately (Romano et al, 2006).…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…most prevalent yeast species in cheese, this species is not added deliberately (Groenewald et al, 2014;Irlinger et al, 2017). Y. lipolytica is usually found in blue cheeses and smear-ripened cheeses or in young or short-ripened cheeses such as Tomme d'Orchies, Livarot, Havarti, and Milleens (Ceugniez et al, 2015;Cogan et al, 2014;Gkatzionis et al, 2013;Gori et al, 2013;Hermet et al, 2014;Irlinger et al, 2015;Mounier et al, 2005).…”

Section: Y Lipolytica (Anamorph: Candida Lipolytica)mentioning

confidence: 99%

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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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“…Although Y . lipolytica is reputedly among the top three or four most prevalent yeast species in cheese, this species is not added deliberately (Groenewald et al, ; Irlinger et al, ). Y .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Kluyveromycesmentioning

confidence: 99%

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Y Lipolytica (Anamorph: Candida Lipolytica)mentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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“…Lactic acid bacteria (LAB) play a primary role in the production of bioactive compounds by metabolizing milk proteins and increasing functionality in addition to the development of texture and flavor of the final product. Yeast and filamentous fungi are important during the ripening process of cheese due to their lipolytic and proteolytic activities, which result in the enhancement of cheese functionality and development of signature organoleptic properties (Irlinger, Helinck, & Jany, 2017). Physiochemical features of cheese, including high‐fat content, optimal pH values, and adequate buffering capacity, help the passage of probiotic strains through the gastrointestinal tract (Pino et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia¹,

Abedin²,

Phukon³

et al. 2020

Comp Rev Food Sci Food Safe

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Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese‐making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.

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Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains

Renoldi,

Innocente,

Rossi

et al. 2024

Food Bioprocess Technol

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The cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus strains were isolated from a semi-hard cheese and characterized for their proteolytic, esterase, and anticlostridial activity. Moreover, the strains were inoculated in a curd-based medium and the volatile compounds in the headspace of samples were evaluated by solid-phase microextraction–GC–MS analysis. Proteolytic activity was present in 30 strains, whereas only one Lb. paracasei strain showed esterase activity. All strains inhibited Cl. sporogenes, Cl. beijerinckii, and Cl. butyricum, and 18 isolates inhibited at least one Cl. tyrobutyricum strain. Principal component analysis and clustering analysis based on the volatilome grouped strains into three groups. One of these groups was characterized by high amounts of acids and esters and clustered with control samples inoculated with commercial starter cultures, suggesting similarity in the aroma profile. Strains belonging to this group with inhibitory effects against Cl. tyrobutyricum might be exploited as autochthonous adjunct cultures for the reduction of late-blowing defects in semi-hard cheeses.

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Secondary and Adjunct Cultures

Cited by 33 publications

References 242 publications

Cheese yeasts

Cheese yeasts

Biotechnological approaches for the production of designer cheese with improved functionality

Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains

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