The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

Freitas, Isabelle De; Pinon, Nicolas; Maubois, Jean‐Louis; Lortal, Sylvie; Thierry, Anne

doi:10.1016/j.ijfoodmicro.2008.10.026

Cited by 32 publications

(21 citation statements)

References 37 publications

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“…Firstly, they may cause spoilage of the product, resulting in an undesirable flavor, discoloration, gas production and changes in texture (Fleet, 1990). However, they may exert beneficial effects through proteolytic and lipolytic activities, leading to the formation of flavor during ripening (De Freitas et al , 2009; Fadda et al , 2004). Borelli et al (2006) obtained yeast counts above 7 log cfu/g in cheese from Canastra after five days of ripening and among the several species present, the main were Candida catenulata , Debaryomyces hansenii , Torulaspora delbrueckii and Kluyveromyces lactis .…”

Section: Discussionmentioning

confidence: 99%

Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

Ferreira¹,

Nóbrega²,

Andrade³

et al. 2014

Braz. J. Microbiol.

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The artisanal Minas cheese is produced from raw cow’s milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of Salmonella sp. and Listeria monocytogenes in the ripened cheeses. The ultra structure of the biofilms was also assessed. Counts above legislation (> 2 log cfu/mL) for the pathogens evaluated were found in milk samples from both regions. Only one shelf and one form from Serro were above limits proposed (5 cfu/cm2 for S. aureus and E. coli and 25 cfu/cm2 for coliforms) in this study for contaminants evaluated. In Canastra, few utensils presented safe counting of pathogens. There was no Salmonella sp. and Listeria monocytogenes in the cheeses after ripening. Thus, the quality of the cheese is related to improving the microbiological quality of milk, implementation and maintenance of good manufacturing practices, correct cleaning of wooden utensils, and not its replacement.

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Section: Discussionmentioning

confidence: 99%

Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

Ferreira¹,

Nóbrega²,

Andrade³

et al. 2014

Braz. J. Microbiol.

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show abstract

“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Sørensen

Gori

Petersen

et al. 2011

International Dairy Journal

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“…Species of the genus Pichia, among them P. norvegensis, are known to be associated with LAB in sourdough (Fleet, 2007;Gobbetti, 1998). It is well-known that yeasts interact not only with surface ripening bacteria but also with LAB (Corsetti et al, 2001;De Freitas, Pinon, Maubois, Lortal, & Thierry, 2009;Ferreira & Viljoen, 2003).…”

Section: Resultsmentioning

confidence: 99%

Anti-listerial potential of food-borne yeasts in red smear cheese

Goerges

Koslowsky

Velagic

et al. 2011

International Dairy Journal

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The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

Cited by 32 publications

References 37 publications

Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

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

Anti-listerial potential of food-borne yeasts in red smear cheese

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