Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses

Gkatzionis, Konstantinos; Hewson, Louise; Hollowood, Tracey; Hort, Joanne; Dodd, C.E.R.; Linforth, Robert

doi:10.1016/j.idairyj.2012.11.010

Cited by 39 publications

(33 citation statements)

References 21 publications

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“…Y . lipolytica is usually found in blue cheeses and smear‐ripened cheeses or in young or short‐ripened cheeses such as Tomme d'Orchies, Livarot, Havarti, and Milleens (Ceugniez et al, ; Cogan et al, ; Gkatzionis et al, ; Gori et al, ; Hermet et al, ; Irlinger et al, ; Mounier et al, ). Y .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…hansenii (Atanassova et al, ; Cogan et al, ; Dugat‐Bony et al, ; Gori et al, ; Mounier et al, ) and Y . lipolytica (Atanassova et al, ; Ceugniez et al, ; Gkatzionis et al, ; Gori et al, ) can dominate the yeast biota of smear‐ripened cheeses. Although D .…”

Section: Interactionsmentioning

confidence: 99%

“…In blue‐veined cheeses, the synergy between Y . lipolytica and Penicillium roqueforti was found to be responsible for the typical odour of a genuine blue cheese that relies mostly on ketone production (Gkatzionis et al, , ). Through its aminopeptidase activities, G .…”

Section: Interactionsmentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

104

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Interactionsmentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

104

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“…β-decalactone, 2-phenylethanol), polyols (such as mannitol and erythritol), starters for the food industry, bio-oil, biotransformation of steroids, or waste treatment (Attfield & Bell, 2003; Fickers et al ., 2005; Beopoulos et al ., 2009; Guo et al ., 2012; Celinska et al ., 2013; Liu et al ., 2013). Additionally, they are important for the production of certain fermented foods such as blue cheese, where they contribute to the sensorial quality (Gkatzionis et al ., 2013). Because of its nonpathogenic nature , Y. lipolytica has received a GRAS (generally regarded as safe) status for these processes (Attfield & Bell, 2003), which facilitates further applications of this yeast in food industry.…”

Section: Genetic Modificationmentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

395

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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“…All 11 samples were evaluated simultaneously in a randomized order. The quality attributes selected for sensory evaluation were flavor, taste, and crispiness (Liang et al, 2008;Gkatzionis et al, 2013;Sinija and Mishra, 2011). Panel members were asked to take two or three samples to taste and provide a score for each.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.

Cho¹,

Kim²,

Yoon³

et al. 2015

Fisheries and aquatic sciences

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Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time (Y 1 ) and sensory score (Y 2 ) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of Y 1 and Y 2 were 4.41 ± 0.3 h and 5.58 ± 0.8 points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

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Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses

Cited by 39 publications

References 21 publications

Cheese yeasts

Cheese yeasts

Improving industrial yeast strains: exploiting natural and artificial diversity

Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.

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