The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese

In vitro degradation of linamarin by microorganisms isolated from cassava wastewater treatment lagoons

“…salicin. This species is widely distributed in nature, and has been isolated from a wide range of substrates (13,28,32), nevertheless this is the first association with manipueira discards environment.…”

Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil

“…Yeasts, as Debaryomyces hansenii, Kluyveromyces lactis, and Yarrowia lipolytica, may contribute positively to flavor development during the stage of ripening (van den Tempel and Jakobsen 2000; Romano et al 2001). The yeasts could assist the starter cultures in cheeses by proteolytic activity, lipolytic activity, and possibly participate in the maturation, including the formation of aroma components (Jakobsen and Narvhus 1996;Tornadijo et al 1998;Welthagen and Viljoen 1999;Suzzi et al 2001). In contrast, yeasts may also lead to product spoilage.…”

“…Many studies show the occurrence of yeasts linked to ripening processes in many different cheeses (Welthagen and Viljoen 1999;Pereira-Dias et al 2000;Ferreira and Viljoen 2003;Fadda et al 2004). Yeasts, as Debaryomyces hansenii, Kluyveromyces lactis, and Yarrowia lipolytica, may contribute positively to flavor development during the stage of ripening (van den Tempel and Jakobsen 2000; Romano et al 2001).…”

Biochemical and Microbiological Changes in Cheese Inoculated With Yarrowia Lipolytica Yeast

“…Yeasts are frequently present in the form of a non-starter microflora in many types of cheese [17,47,48,52,53,55]. The occurrence of those microorganisms in cheese is attributed to their ability to grow at a low temperature, high salt concentration levels, and a low pH level.…”

“…In some cheese types, the yeasts contribute to the spoilage and cause changes in the texture (gassiness, softening), flavour (fruity, bitter, or yeasty off-flavours), or colour (pigmentation or discoloration), and, in some other types, they positively affect the maturation process [15,46,47,49,53]. In particular, their positive impact on the cheese ripening process consists in the utilisation of lactic acid causing the pH level to increase and the bacterial growth to be enhanced, especially in the semi-soft cheeses with a surface film, e.g., Limburger, Tilsit, and mould ripened cheeses, such as Camembert and Roquefort [1,14].…”