A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Zheng, Xiaochun; Shi, Xianming; Wang, Bin

doi:10.3389/fmicb.2021.703284

Cited by 80 publications

(53 citation statements)

References 156 publications

(177 reference statements)

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“…Over the past 15 years, knowledge of yeast diversity in cheeses has increased considerably, due to the use of molecular methods for identification and strain typing. Selected yeast species have been used as adjunct cultures for certain cheese types as have shown to contribute to the development of the special sensory characteristics during the manufacture and maturation [119] .…”

Section: Discussionmentioning

confidence: 99%

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Yeasts in different types of cheese

Bintsis¹

2021

AIMSMICRO

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<abstract> <p>Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera <italic>Candida</italic>, <italic>Clavisporalus</italic>, <italic>Cryptococcus</italic>, <italic>Debaryomyces</italic>, <italic>Geotrichum</italic>, <italic>Issatchenkia</italic>, <italic>Kazachstania</italic>, <italic>Kluyveromyces</italic>, <italic>Kodemaea</italic>, <italic>Pichia</italic>, <italic>Rhodotorula</italic>, <italic>Saccharomyces</italic>, <italic>Saturnispora</italic>, <italic>Torulaspora</italic>, <italic>Trichosporon</italic>, <italic>Yarrowia</italic> and <italic>ZygoSaccharomyces</italic>. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.</p> </abstract>

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Section: Discussionmentioning

confidence: 99%

“…In addition, yeasts can cause deacidification at the surface of the cheese when they catabolize amino acids to produce NH 3 [119] . The increase in the pH of the cheese, may be either from the utilization of lactates or from the production of NH 3 .…”

Section: Defectsmentioning

confidence: 99%

Yeasts in different types of cheese

Bintsis¹

2021

AIMSMICRO

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“…Besides rennet and milk indigenous enzymes, cheese microbiota is a primary source of enzymes participating in biochemical pathways involved in cheese manufacture and ripening; hence, it plays a key role in shaping the sensorial properties of the final product. In fact, population interactions among both bacteria and fungi (yeasts and molds) lead to a variety of flavor compounds present in the different types of cheese contributing to differentiate them [ 95 ]. Substrates for biochemical processes are carbohydrates, lipids, and proteins, with the latter being considered as the principal ones for cheese flavor formation [ 55 ].…”

Section: Cheese Microbiota Metabolic Pathways For Flavor Developmentmentioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

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Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

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“…In general, cheese is still made on a relatively small scale. The traditional practices for preparing raw milk cheeses account for the rich diversity of cheeses available [1]. Several types of fresh raw milk cheeses are consumed worldwide, such as quark, chevre, ricotta, cottage, and queso fresco.…”

Section: Introductionmentioning

confidence: 99%

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

Hammad

El-Tahan

Hassan

et al. 2022

Foods

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The aim of this study was to assess the hygienic status of raw milk cheese and determine the trends of virulence and antimicrobial resistance in thermotolerant Escherichia coli. Two hundred samples of karish, a popular Egyptian fresh raw milk cheese, were analyzed for coliforms and fecal coliforms using a standard most probable number (MPN) technique. Overall, 85% of samples were unsuitable for consumption, as they exceeded Egyptian standards for coliforms (10 MPN/g), and 65% of samples exhibited coliforms at 44.5 °C. Of 150 recovered thermotolerant strains, 140 (93.3%) were identified as E. coli. Importantly, one Shiga toxin-producing E. coli (STEC) strain carrying a striking virulence pattern, stx1−, stx2+, eae−, was detected. Eleven strains (7.8%, 11/140) showed resistance to third-generation cephalosporins. Antibiotic resistance genes included blaSHV, blaCTX-M, qnrS, tet(A), and tet(B), which were present in 4.3%, 2.8%, 0.71%, 2.1%, and 0.71% of isolates, respectively. In conclusion, this study indicated that hygienic-sanitary failures occurred throughout the production process of most retail karish cheese. Furthermore, our findings emphasize the need for adopting third-generation cephalosporin-resistant E. coli as an indicator for monitoring antimicrobial resistance in raw milk cheese to identify the potential public health burden associated with its consumption.

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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Cited by 80 publications

References 156 publications

Yeasts in different types of cheese

Yeasts in different types of cheese

Omics Approaches to Assess Flavor Development in Cheese

Loads of Coliforms and Fecal Coliforms and Characterization of Thermotolerant Escherichia coli in Fresh Raw Milk Cheese

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