Yeasts in different types of cheese

Bintsis, Thomas

doi:10.3934/microbiol.2021027

Cited by 30 publications

(25 citation statements)

References 106 publications

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“…The starters and adjunct cultures added to the milk at the beginning of the cheese-making process impact the food microbiome, with both bacterial and yeast/mold species sometimes being necessary for development of characteristic organoleptic properties [ 49 ]. For compilations of popular starter and adjunct cultures used in cheese preparation, González-González et al (2022) and Bintsis (2021) have written comprehensive reviews on bacteria and yeast/mold cultures, respectively [ 50 , 51 ]. NSLAB are another important component of cheese; while they are present at low numbers immediately following cheese production (10 2 –10 3 colony-forming units (CFU)/g), they proliferate and outcompete the starter cultures to become the dominant microbial populations during cheese ripening and are often responsible for the development of characteristic organoleptic properties [ 52 ].…”

Section: Fermented Foodmentioning

confidence: 99%

Fermented Foods, Health and the Gut Microbiome

et al. 2022

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Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.

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Section: Fermented Foodmentioning

confidence: 99%

Fermented Foods, Health and the Gut Microbiome

et al. 2022

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“…In contrast, yeasts and fungi are seldom used as starter cultures in dairy fermentations. Many strains are associated with surface- and mould-ripened cheeses [ 138 , 139 ]. Yeast and fungi play several distinct roles in cheese fermentation.…”

Section: Fermentation As a Strategy To Improve Organoleptic Propertie...mentioning

confidence: 99%

“…Several species are especially prized for their strong proteolytic and lipolytic activities, including G. candidum , Yarrowia lipolytica , and several Penicillium spp. Their broad enzymatic activity liberates free amino acids and fatty acids in the matrix, consequently imparting the cheesy, umami, and bitter notes we associate with cheese [ 137 , 138 , 140 , 141 ]. Mould-ripened cheeses such as Brie, Camembert, and blue-veined cheeses owe their distinctive appearances and flavour to fungal adjunct cultures.…”

Section: Fermentation As a Strategy To Improve Organoleptic Propertie...mentioning

confidence: 99%

“…Traditionally, yoghurt is fermented from whole cow’s milk with only two cultures— St. thermophilus and L. bulgaricus. Though yoghurt may now be made with additional cultures such as Lactobacillus acidophilus , L. casei , and Bifidobacterium spp., its pool of starter cultures is comparatively small compared to cheeses and kefirs [ 127 , 136 , 138 ]. During yoghurt fermentation, lactose is fermented to form lactic acid, which gives yoghurt its signature tangy flavour and induces the acid gelation of casein, a major protein in milk.…”

Section: Fermentation As a Strategy To Improve Organoleptic Propertie...mentioning

confidence: 99%

“…Variations in milk source, starter and adjunct cultures, fermentation conditions, ripening operations, and other cheesemaking processes are responsible for the close to 1500 cheese varieties worldwide [ 13 , 137 , 138 ]. Despite significant differences in flavour, texture, and appearance among cheese varieties, cheesemaking generally results in a common aim—the production of a viscoelastic curd as a result of the agglomeration of caseins in fluid milk [ 13 , 164 ].…”

Section: Fermentation As a Strategy To Improve Organoleptic Propertie...mentioning

confidence: 99%

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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.

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Ascomycetes yeasts: The hidden part of human microbiome

Nenciarini,

Renzi,

di Paola

et al. 2024

WIREs Mechanisms of Disease

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The fungal component of the microbiota, the mycobiota, has been neglected for a long time due to its poor richness compared to bacteria. Limitations in fungal detection and taxonomic identification arise from using metagenomic approaches, often borrowed from bacteriome analyses. However, the relatively recent discoveries of the ability of fungi to modulate the host immune response and their involvement in human diseases have made mycobiota a fundamental component of the microbial communities inhabiting the human host, deserving some consideration in host–microbe interaction studies and in metagenomics. Here, we reviewed recent data on the identification of yeasts of the Ascomycota phylum across human body districts, focusing on the most representative genera, that is, Saccharomyces and Candida. Then, we explored the key factors involved in shaping the human mycobiota across the lifespan, ranging from host genetics to environment, diet, and lifestyle habits. Finally, we discussed the strengths and weaknesses of culture‐dependent and independent methods for mycobiota characterization. Overall, there is still room for some improvements, especially regarding fungal‐specific methodological approaches and bioinformatics challenges, which are still critical steps in mycobiota analysis, and to advance our knowledge on the role of the gut mycobiota in human health and disease.This article is categorized under: Immune System Diseases > Genetics/Genomics/Epigenetics Immune System Diseases > Environmental Factors Infectious Diseases > Environmental Factors

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Yeasts in different types of cheese

Cited by 30 publications

References 106 publications

Fermented Foods, Health and the Gut Microbiome

Fermented Foods, Health and the Gut Microbiome

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Ascomycetes yeasts: The hidden part of human microbiome

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