The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
| Autor: | Isabelle De Freitas, Jean-Louis Maubois, Anne Thierry, Sylvie Lortal, Nicolas Pinon |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Les Fromageries Occitanes (LFO) |
| Rok vydání: | 2008 |
| Předmět: |
Streptococcus thermophilus
Lipolysis PICHIA FERMENTANS ADJUNCT CULTURE CANTAL CHEESE Colony Count Microbial Yarrowia fromage Microbiology Pichia 03 medical and health sciences KLUYVEROMYCES LACTIS Kluyveromyces 0404 agricultural biotechnology Cheese Humans Cheesemaking Food science starter Amino Acids Aroma 2. Zero hunger Kluyveromyces lactis 0303 health sciences biology 030306 microbiology food and beverages Ripening 04 agricultural and veterinary sciences General Medicine Raw milk biology.organism_classification 040401 food science Yeast YARROWIA LIPOLYTICA arôme [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology Odorants Food Microbiology France levain Volatilization Food Science |
| Zdroj: | International Journal of Food Microbiology International Journal of Food Microbiology, Elsevier, 2009, 129, pp.37-42. ⟨10.1016/j.ijfoodmicro.2008.10.026⟩ |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2008.10.026⟩ |
| Popis: | Indigenous yeasts can be detected at high populations in raw milk Cantal cheese, a French Protected Denomination of Origin (PDO) hard cheese. To investigate their use as adjunct cultures to promote flavour development in Cantalet (small Cantal) cheese, three strains isolated from raw milk Cantal cheese, Kluyveromyces lactis, Yarrowia lipolytica, and Pichia fermentans were added at 3 (E3) and 5 (E5) log(10) colony-forming units (cfu)/mL to microfiltered milk at a ratio of 80/10/10 viable cells, respectively. The global microbial, compositional and biochemical changes induced by the presence of yeasts in cheese were determined. Adjunct yeasts did not grow but stayed at viable populations of approximately 4 and 6 log(10) cfu/g in E3 and E5 cheeses, respectively, throughout the ripening period. They were mainly constituted of K. lactis, while P. fermentans and Y. lipolytica were not detectable after 3 and 45 days of ripening, respectively. Several species of indigenous yeasts were also detected in E3 cheeses at the beginning of ripening only, and in the control cheeses without yeasts added. Lactoccoci survived for longer periods in the presence of yeast adjuncts, while, conversely, the viability of Streptococcus thermophilus decreased more rapidly. The addition of yeasts did not influence cheese composition and total free amino acid content. In contrast, it slightly increased lipolysis in both E3 and E5 cheeses and markedly enhanced the formation of some volatile aroma compounds. The concentrations of ethanol, ethyl esters and some branched-chain alcohols were 6 to 10 fold higher in E5 cheeses than in the control cheeses, and only slightly higher in E3 cheeses. This study shows that K. lactis has a potential as cheese adjunct culture in Cantalet cheese and that, added at populations of 4-5 log(10) cfu/g cheese, it enhances the formation of flavour compounds. |
| Databáze: | OpenAIRE |
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