The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2548-2556

  Chen, Li shui ^a   Cui, Jie ^b   Ding, Qing bo ^a   Ma, Ying ^b   Chen, Li jun ^c   Dong, Jing ying ^c   Jiang, Tie ming ^c   Maubois, Jean louis ^d  

^a Beijing Engineering Laboratory for Geriatric Nutrition Food Research   (China)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

^c Beijing Sanyuan Foods Co Ltd   (China)

^d CEMAGREF   (France)

Author keywords

Camembert type cheese; Lipolysis; Proteolysis; Yeast

Indexed keywords

AROMA COMPOUNDS; COMPOSITIONAL CHANGES; FREE AMINO ACIDS; FREE FATTY ACID; ISSATCHENKIA ORIENTALIS; LIPOLYSIS; RAW MILK; RIPENING PERIODS; SELECTED STRAINS; VOLATILE COMPOUNDS; YARROWIA LIPOLYTICA; YEAST STRAIN;

AMINO ACIDS; ENZYMES; PRINCIPAL COMPONENT ANALYSIS; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS;

YEAST;

ISSATCHENKIA ORIENTALIS; PICHIA; PICHIA FERMENTANS; YARROWIA LIPOLYTICA;

EID: 84864410903     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0589-4     Document Type: Article

References (27)

1. Alewijn, M., Sliwinski, E. L., & Wouters, J. T. M. (2003). A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. International Dairy Journal, 13(9), 733-741.
2. Balasubramanian, S., & Panigrahi, S. (2011). Solid- Phase Microextraction (spme) techniques for quality characterization of food products: a review. Food and Bioprocess Technology, 4, 1-26.
3. Chen, L.-S., Ma, Y., Maubois, J.-L., Chen, L.-J., Liu, Q.-H., & Guo, J.-P. (2010). Identification of yeasts from raw milk and selection for any antioxidant properties. International Journal of Dairy Technology, 63(1), 47-54.
4. Corsetti, A., Rossi, J., & Gobbetti, M. (2001). Interactions between yeasts and bacteria in the smear surface-ripened cheeses. International Journal of Food Microbiology, 69(1-2), 1-10.
5. De Freitas, I., Pinon, N., Berdague, J.-L., Tournayre, P., Lortal, S., & Thierry, A. (2008). Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. Journal of Dairy Science, 91(2), 531-543.
6. De Freitas, I., Pinon, N., Maubois, J.-L., Lortal, S., & Thierry, A. (2009). The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation. International Journal of Food Microbiology, 129(1), 37-42.
7. Farkye, N. Y., & Fox, P. F. (1990). Objective indices of cheese ripening. Trends in Food Science and Technology, 1, 37-40.
8. FIL-IDF (1987). Standard 005: 2004/ISO-1735-cheese and processed cheese products-determination of fat content.
9. Fleet, G. H. (1990). A review: yeasts in dairy products. The Journal of Applied Bacteriology, 68, 199-211.
10. Fleet, G. H. (2007). Yeasts in foods and beverages: impact on product quality and safety. Current Opinion in Biotechnology, 18, 170-175.
11. Gripon, J. C. (1997). Flavour and texture in soft cheese. In B. A. Law (Ed.), Microbiology and biochemistry of cheese and fermented milk, pp 195-199. London: Chapman & Hall.
12. Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T., & Shimazaki, K. (2004). Screening of dairy yeast strains for probiotic applications. Journal of Dairy Science, 87(12), 4050-4056.
13. Lanciotti, R., Vannini, L., Chaves-Lopez, C., Gobbetti, M., & Guerzoni, M. (2005). Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct. International Journal of Dairy Technology, 58, 89-99.
14. Leclercq-Perlat, M.-N., Oumer, A., Bergere, J.-L., Spinnler, H.-E., & Corrieu, G. (2000a). Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption. Journal of Dairy Science, 83(8), 1665-1673.
15. Leclercq-Perlat, M.-N., Oumer, A., Buono, F., Bergere, J.-L., Spinnler, H.-E., & Corrieu, G. (2000a). Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation. Journal of Dairy Science, 83(8), 1674-1683.
16. Leclercq-Perlat, M.-N., Buono, F., Lambert, D., Latrille, E., Spinner, H.-E., & Corrieu, G. (2004). Controlled production of Camembert-type cheeses. Part I: microbiological and physicochemical evolutions. The Journal of Dairy Research, 71, 346-354.
17. Leclercq-Perlat, M.-N., Corrieu, G., & Spinner, H.-E. (2007). Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations. The Journal of Dairy Research, 74, 218-225.
18. Mallatou, H., Pappa, E., & Massouras, T. (2003). Changes in free fatty acids during ripening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk. International Dairy Journal, 13(2-3), 211-219.
19. Mounier, J., Goerges, S., Gelsomino, R., Vancanneyt, M., Vandemeulebroecke, K., Hoste, B., et al. (2006). Sources of the adventitious microflora of a smear-ripened cheese. Journal of Applied Microbiology, 101, 668-681.
20. Poveda, J. M., Sánchez-Palomo, E., Pérez-Coello, M. S., & Cabezas, L. (2008). Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses. Dairy Science and Technology, 88, 355-367.
21. Prillinger, H., Molnár, O., Eliskases-Lechner, F., & Lopandic, K. (1999). Phenotypic and genotypic identification of yeasts from cheese. Antonie van Leeuwenhoek, 75, 267-283.
22. Psomas, E. I., Andrighetto, C., Litopoulou-Tzanetaki, E., Lombardi, A., & Tzanetakis, N. (2001). Some probiotic properties of yeast isolates from infant faeces and Feta cheese. International Journal of Food Microbiology, 69, 125-133.
23. Sable, S., & Cottenceau, G. (1999). Current knowledge of soft cheeses flavor and related compounds. Journal of Agricultural and Food Chemistry, 47, 4825-4836.
24. Treichel, H., de Oliveira, D., Mazutti, M. A., Di Luccio, M., & Oliveira, J. V. (2010). A review on microbial lipases production. Food and Bioprocess Technology, 3, 182-196.
25. van den Tempel, T., & Nielsen, M. S. (2000). Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production. International Journal of Food Microbiology, 57(3), 193-199.
26. Verzera, A., Ziino, M., Condurso, C., Romeo, V., & Zappalà, M. (2004). Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses. Analytical and Bioanalytical Chemistry, 380, 930-936.
27. Wyder, M.-T., Bachmann, H.-P., & Puhan, Z. (1999). Role of selected yeasts in cheese ripening: an evaluation in foil wrapped Raclette cheese. Lebensmittel-Wissenschaft und Technologie, 32(6), 333-343.