The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

Budak, Şebnem Öztürkoğlu; Figge, Marian J.; Houbraken, Jos; Vries, Ronald P. de

doi:10.1016/j.idairyj.2015.09.011

Cited by 47 publications

(21 citation statements)

References 15 publications

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“…No proteolytic activity (Hz value of 1.00) was detected for any of the K. marxianus isolates, including isolate N‐9 (Table , Figure S2). Penicillium brevicompactum was isolated from an artisanal raw ewe's milk cheese in a previous study and a high proteolytic activity of that strain was determined quantitatively (Ozturkoglu Budak, Figge, Houbraken, & de Vries, ). The same primary proteolysis was recently described during ripening of ewe milk Canes trato Pugliese cheese (De Pasquale et al., ,b).…”

Section: Resultsmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.

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Section: Resultsmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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“…Fontina, Munster, Turkish cheese, Brazilian Minas cheese, Limburger, Tilsit, Gubbeen, Epoisses, Saint-Nectaire, Havarti, Danbo, Pecorino Romano, and Vorarlberger Bergkäse (Banjara, Suhr, & Hallen-Adams, 2015;Budak, Figge, Houbraken, & de Vries, 2016;Cardoso et al, 2015;Cogan et al, 2014;Corbaci et al, 2012;Dugat-Bony et al, 2016;Gori et al, 2013;Schornsteiner et al, 2014;Tofalo et al, 2014).…”

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confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

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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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“…Our earlier work has established which microbial species are present in matured Divle Cave cheese (Ozturkoglu‐Budak et al . ). However, these endpoint analyses were qualitative, and microbial species that are abundant earlier in the ripening process might also be more important for proteolysis and lipolysis.…”

Section: Resultsmentioning

confidence: 97%

“…The TAMB decrease could have been caused by a decrease in pH and an increase in salt concentration during ripening (hence a decrease in the water activity), and the outgrowth of lactic acid bacteria as a competing member of the microbiota (Ozturkoglu‐Budak et al . ). Similar findings were reported in ewes' cheese (Galan et al .…”

Section: Resultsmentioning

confidence: 97%

“…When compared to industrial cheeses, the ripening of artisanally made raw milk cheeses is typically a spontaneous process in which flavour formation is established by the combined action of nonstarter LAB as well as other bacteria, filamentous fungi and yeast that are either derived from raw milk or introduced from the environment during the ripening period (Ozturkoglu‐Budak et al . ). These complex communities of microorganisms contribute to cheese ripening through proteolysis and peptidolysis (Cavanagh et al .…”

Section: Introductionmentioning

confidence: 97%

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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

Ozturkoğlu-Budak

Aykas

Koçak

et al. 2018

Int J of Dairy Tech

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The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening.The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese.

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The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

Cited by 47 publications

References 15 publications

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Cheese yeasts

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

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