The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

Cardoso, Valéria Macedo; Borelli, Beatriz Martins; Lara, Carla A.; Soares, Marco A.; Pataro, Carla; Bodevan, Emerson Cotta; Rosa, Carlos A.

doi:10.1016/j.foodres.2014.12.040

Cited by 69 publications

(68 citation statements)

References 46 publications

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“…K . marxianus is also found frequently in young or short‐ripened cheeses (Cardoso et al, ; Ceugniez, Drider, Jacques, & Coucheney, ; Goncalves Dos Santos, Benito, de Guia Cordoba, Alvarenga, & Ruiz‐Moyano Seco de Herrera, ) as well as in yellow‐type acid‐curd cheeses (Bockelmann, ).…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…D . hansenii was reported to be the predominant yeast species in the surface of the following cheeses: Asiago, Gruyère, Raclette, Fontina, Munster, Turkish cheese, Brazilian Minas cheese, Limburger, Tilsit, Gubbeen, Epoisses, Saint‐Nectaire, Havarti, Danbo, Pecorino Romano, and Vorarlberger Bergkäse (Banjara, Suhr, & Hallen‐Adams, ; Budak, Figge, Houbraken, & de Vries, ; Cardoso et al, ; Cogan et al, ; Corbaci et al, ; Dugat‐Bony et al, ; Gori et al, ; Schornsteiner et al, ; Tofalo et al, ).…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

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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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Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

View full text Add to dashboard Cite

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“…The count and the composition of the microbial population present in cheese define all the ripening process and determine the ripened cheese properties (Cardoso et al . ). Thus, these parameters should be related to the endogenous microbiota of the milk from each region.…”

Section: Resultsmentioning

confidence: 97%

“…, ; Cardoso et al . ). Nevertheless, there are no complete studies on the classification of traditional Minas cheeses, probably due to the difficulty in combining these microbiological and physico‐chemical data to characterise cheeses from different regions (Pillonel et al .…”

Section: Introductionmentioning

confidence: 97%

“…Many studies have been carried out aiming to establish the microbiological and physico-chemical parameters of Traditional Minas cheeses from different regions (Borelli et al 2006;Martins 2006;Dores 2007;Silva 2007;Pinto et al 2009Pinto et al , 2011Cardoso et al 2015). Nevertheless, there are no complete studies on the classification of traditional Minas cheeses, probably due to the difficulty in combining these microbiological and physico-chemical data to characterise cheeses from different regions (Pillonel et al 2005a,b).…”

Section: Introductionmentioning

confidence: 99%

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Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

Santos

Cardozo

Nunes

et al. 2017

Int J of Dairy Tech

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The classification of traditional Minas cheese (TMC) from different regions is important to ensure authenticity. Different chemometric approaches were used to discriminate TMCs from three different regions (Serro, Canastra and Araxá) of Minas Gerais, Brazil. The data obtained from the literature were used to develop an artificial neural network and to obtain linear discriminant functions, which were able to classify 100% of cheeses from different regions as a function of physico‐chemical composition. Both chemometric methods can be very useful tools to discriminate TMC from different regions based on physico‐chemical data which are obtained in a very quick and simple way.

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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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The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

Cited by 69 publications

References 46 publications

Cheese yeasts

Cheese yeasts

Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

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

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