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

International Dairy Journal

Volumn 35, Issue 2, 2014, Pages 122-129

  Padilla, Beatriz ^a   Belloch, Carmela ^a   López Díez, José Javier ^a   Flores, Mónica ^a   Manzanares, Paloma ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE COMPOSITION; DEBARYOMYCES HANSENII; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KLUYVEROMYCES LACTIS; KLUYVEROMYCES MARXIANUS; POTENTIAL IMPACTS; SECONDARY ALCOHOLS; VOLATILE COMPOUNDS;

GAS CHROMATOGRAPHY; KETONES; PROPANOL; STRAIN; YEAST;

VOLATILE ORGANIC COMPOUNDS;

EID: 84890822313     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.11.002     Document Type: Article

References (44)

1. Arfi K., Spinnler H., Tache R., Bonnarme P. Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Applied Microbiology and Biotechnology 2002, 58:503-510.
2. Arora G., Cormier F., Lee B. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/Sniffing. Journal of Agricultural and Food Chemistry 1995, 43:748-752.
3. Berger C., Khan J.A., Molimard P., Martin N., Spinnler H.E. Production of sulfur flavors by ten strains of Geotrichum candidum. Applied and Environmental Microbiology 1999, 65:5510-5514.
4. Besancon X., Ratomahenina R., Galzy P. Isolation and partial characterization of an esterase (EC 3.1.1.1) from a Debaryomyces hansenii strain. Netherlands Milk and Dairy Journal 1995, 49:97-110.
5. Bockelmann W. Development of defined surface starter cultures for the ripening of smear cheeses. International Dairy Journal 2002, 12:123-131.
6. Breuer U., Harms H. Debaryomyces hansenii - an extremophilic yeast with biotechnological potential. Yeast 2006, 23:415-437.
7. Carbonell M., Núñez M., Fernández-García E. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Le Lait 2002, 82:683-698.
8. Condurso C., Verzera A., Romeo V., Ziino M., Conte F. Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life. International Dairy Journal 2008, 18:819-825.
9. Corbo M.R., Lanciotti R., Albenzio M., Sinigaglia M. Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region. International Journal of Food Microbiology 2001, 69:147-152.
10. Curioni P.M.G., Bosset J.O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12:959-984.
11. Delavenne E., Mounier J., Asmani K., Jany J.-L., Barbier G., Le Blay G. Fungal diversity in cow, goat and ewe milk. International Journal of Food Microbiology 2011, 151:247-251.
12. Delgado F.J., González-Crespo J., Cava R., García-Parra J., Ramírez R. Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chemistry 2010, 118:182-189.
13. Delgado F.J., González-Crespo J., Cava R., Ramírez R. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chemistry 2011, 129:1156-1163.
14. Fernández-García E., Carbonell M., Gaya P., Nuñez M. Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation. International Dairy Journal 2004, 14:701-711.
15. Fleet G.H. Areview: yeasts in dairy products. Journal of Applied Bacteriology 1990, 68:199-211.
16. Fox P.F., Guinee T.P., Cogan T.M., McSweeny P.L.H. Fundamentals of cheese science 2000, (Chapter 10), Aspen Publishers, Inc, Gaithersburg, MD, USA. 1st ed.
17. Fox P.F., Wallace J.M. Formation of misvor compounds in cheese. Advances in Applied Microbiology 1997, 45:17-85.
18. Freitas C., Malcata X.F. Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. Journal of Dairy Science 2000, 83:584-602.
19. Frohlich-Wyder T. Yeasts in dairy products. Yeasts in food beneficial and detrimental aspects 2003, 209-237. Behis Verlag, Hamburg, Germany. T. Boekhout, V. Robert (Eds.).
20. García-Tejedor A., Padilla B., Salom J.B., Belloch C., Manzanares P. Dairy yeasts produce milk protein-derived antihypertensive hydrolysates. Food Research International 2013, 53:203-208.
21. Gardini F., Tofalo R., Belletti N., Iucci L., Suzzi G., Torriani S., et al. Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese. Food Microbiology 2006, 23:641-648.
22. Gori K., Sørensen L.M., Petersen M.A., Jespersen L., Arneborg N. Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. Microbiology Open 2012, 1:161-168.
23. Gripon J.C., Monnet V., Lamberet G., Desmazeaud M.J. Microbial enzymes in cheese ripening. Food enzymes 1991, 131-168. Elsevier Applied Science, London, UK. P.F. Fox (Ed.).
24. Horwood J.F., Stark W., Hull R.R. A"fermented, yeasted" flavour defect in Cheddar cheese. Australian Journal of Dairy Technology 1987, 42:25-26.
25. Izco J.M., Torre P. Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS. Food Chemistry 2000, 70:409-417.
26. Jiang J. Identification of flavour volatile compounds produced by Kluyveromyces lactis. Biotechnology Techniques 1993, 7:863-866.
27. Kagkli D.-M., Tâche R., Cogan T., Hill C., Casaregola S., Bonnarme P. Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem. Applied Microbiology and Biotechnology 2006, 73:434-442.
28. Kovats E.S. Gas chromatographic characterization of organic substances in the retention index system. Advances in chromatography 1965, 229-247. Marcel Dekker Inc, New York, NY, USA. J.C. Giddings, R.A. Keller (Eds.).
29. Kuzdzal-Savoie S. Determination of free fatty acids in milk and milk products. Annual Bulletin 1980, 118:53-66. Brussels, Belgium: International Dairy Federation.
30. Larráyoz P., Addis M., Gauch R., Bosset J.O. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes' milk cheeses. International Dairy Journal 2001, 11:911-926.
31. Leclercq-Perlat M.N., Corrieu G., Spinnler H.E. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. Journal of Dairy Science 2004, 87:1545-1550.
32. Liu S.-Q., Crow V.L. Production of dairy-based, natural sulphur flavour concentrate by yeast fermentation. Food Biotechnology 2010, 24:62-77.
33. López del Castillo-Lozano M., Delile A., Spinnler H.E., Bonnarme P., Landaud S. Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. Applied Microbiology and Biotechnology 2007, 75:1447-1454.
34. Martin N., Berger C., Le Du C., Spinnler H.E. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria. Journal of Dairy Science 2001, 84:2125-2135.
35. McSweeney P.L.H. Biochemistry of cheese ripening. International Journal of Dairy Technology 2004, 57:127-144.
36. Meinhart E., Schreier P. Study of flavour compounds from Parmigiano Reggiano cheese. Milchwissenschaft 1986, 41:689-691.
37. Molimard P., Spinnler H.E. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. Journal of Dairy Science 1996, 79:169-184.
38. Padilla B., Manzanares P., Belloch C. Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses. Food Microbiology 2014, 38:160-166.
39. Padilla B., Ruiz-Matute A.I., Belloch C., Cardelle-Cobas A., Corzo N., Manzanares P. Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from Kluyveromyces isolated from artisanal cheeses. Journal of Agricultural and Food Chemistry 2012, 60:5134-5141.
40. Plutowska B., Wardencki W. Aromagrams - aromatic profiles in the appreciation of food quality. Food Chemistry 2007, 101:845-872.
41. Romano P., Capace A., Jespersen L. Taxonomic and ecological diversity of food and beverage yeasts. The yeast handbook - Yeasts in food and beverages 2006, 13-53. Springer-Verlag Berlin, Heidelberg, germany. A. Querol, G.H. Fleet (Eds.).
42. Seiler H., Busse M. The yeasts of cheese brines. International Journal of Food Microbiology 1990, 11:289-303.
43. Sørensen L.M., Gori K., Petersen M.A., Jespersen L., Arneborg N. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. International Dairy Journal 2011, 21:970-978.
44. Spinnler H.E., Berger C., Lapadatescu C., Bonnarme P. Production of sulfur compounds by several yeasts of technological interest for cheese ripening. International Dairy Journal 2001, 11:245-252.