Document Detail


The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.
MedLine Citation:
PMID:  19036465     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Indigenous yeasts can be detected at high populations in raw milk Cantal cheese, a French Protected Denomination of Origin (PDO) hard cheese. To investigate their use as adjunct cultures to promote flavour development in Cantalet (small Cantal) cheese, three strains isolated from raw milk Cantal cheese, Kluyveromyces lactis, Yarrowia lipolytica, and Pichia fermentans were added at 3 (E3) and 5 (E5) log(10) colony-forming units (cfu)/mL to microfiltered milk at a ratio of 80/10/10 viable cells, respectively. The global microbial, compositional and biochemical changes induced by the presence of yeasts in cheese were determined. Adjunct yeasts did not grow but stayed at viable populations of approximately 4 and 6 log(10) cfu/g in E3 and E5 cheeses, respectively, throughout the ripening period. They were mainly constituted of K. lactis, while P. fermentans and Y. lipolytica were not detectable after 3 and 45 days of ripening, respectively. Several species of indigenous yeasts were also detected in E3 cheeses at the beginning of ripening only, and in the control cheeses without yeasts added. Lactoccoci survived for longer periods in the presence of yeast adjuncts, while, conversely, the viability of Streptococcus thermophilus decreased more rapidly. The addition of yeasts did not influence cheese composition and total free amino acid content. In contrast, it slightly increased lipolysis in both E3 and E5 cheeses and markedly enhanced the formation of some volatile aroma compounds. The concentrations of ethanol, ethyl esters and some branched-chain alcohols were 6 to 10 fold higher in E5 cheeses than in the control cheeses, and only slightly higher in E3 cheeses. This study shows that K. lactis has a potential as cheese adjunct culture in Cantalet cheese and that, added at populations of 4-5 log(10) cfu/g cheese, it enhances the formation of flavour compounds.
Authors:
Isabelle De Freitas; Nicolas Pinon; Jean-Louis Maubois; Sylvie Lortal; Anne Thierry
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Publication Detail:
Type:  Journal Article     Date:  2008-11-05
Journal Detail:
Title:  International journal of food microbiology     Volume:  129     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2009 Jan 
Date Detail:
Created Date:  2008-12-23     Completed Date:  2009-04-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  37-42     Citation Subset:  IM    
Affiliation:
Les Fromageries Occitanes, Villefranche de Lauragais, France.
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Cheese / microbiology*
Colony Count, Microbial
Food Microbiology*
France
Humans
Kluyveromyces / growth & development,  physiology*
Lipolysis
Odors / analysis*
Pichia / growth & development,  physiology
Volatilization
Yarrowia / growth & development,  physiology
Chemical
Reg. No./Substance:
0/Amino Acids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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