Importance of Yeasts in Cheese Microflora (Turkish with English Abstract)

Abstract

It is known that the microflora of cheese has a critical importance on cheese quality. Yeasts can be isolated from many cheese varieties as natural contaminants. The positive effects of yeasts on cheese quality are reported in the studies especially carried out in recent years. It is stated that the main effects of yeasts in ripening of the cheese are increasing pH by the use of lactic acid formed in the medium and supporting the functions of starter bacteria. Additionally, it is known that some yeasts contribute to formation of typical aroma and texture of cheeses owing to their ability to use lactose, proteins, lipids, and some organic acids. It is also reported that some yeast species can inhibit spoilage or pathogenic microorganisms in cheeses. Today, when contribution of some yeast species to the ripening process of cheese is taken in to account, it is observed that studies concerning the use of yeasts as adjunct starters together with lactic acid bacteria in cheese production, are increasing.

Keywords

• Cheese, yeast, adjunct starter, technological characteristic, proteolytic activity, lipolytic activity

Peynir Mikroflorasındaki Mayaların Önemi

Abstract

Peynir mikroflorasının; peynirin kalitesi üzerinde kritik bir öneme sahip olduğu bilinmektedir. Mayalar, birçok peynir çeşidinden doğal bulaşanlar olarak izole edilebilmektedirler. Mayaların, peynir kalitesi üze­rindeki olumlu etkileri, özellikle son yıllarda yapılan çalışmalarda rapor edilmektedir. Mayaların, peynirin olgunlaşma aşamasındaki başlıca etkilerinin; ortamda oluşan laktik asiti kullanarak peynirin pH’ını yük­seltmeleri ve starter bakterilerin fonksiyonlarını desteklemeleri olduğu ifade edilmektedir. Ayrıca bazı ma­yaların; laktoz, protein, lipid ve bazı organik asitleri kullanabilme yetenekleri nedeniyle, peynirlerdeki tipik lezzet ve yapının oluşmasına katkıda bulundukları bilinmektedir. Bazı maya türlerinin, peynirlerde bo­zulmalara neden olan veya patojen mikroorganizmaların inhibisyonlarını sağladıkları da rapor edilmiştir. Günümüzde, peynirlerde olgunlaşma prosesine olan katkıları göz önüne alındığında bazı maya türlerinin, üretimde laktik asit bakterilerinin yanında destek starter olarak kullanılmalarına ilişkin araştırmaların art­tığı görülmektedir.

Keywords

• Peynir, maya, destek starter, teknolojik özellik, proteolitik aktivite, lipolitik aktivite

References

1. 1. Jakobsen M, Narvhus J. 1996. Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J, 6: 755-768.
2. 2. Cosentino S, Fadda ME, Deplano M, Mulargia AF, Palmas F. 2001. Yeasts associated with Sardinian ewe’s dairy products. Int J Food Microbiol, 69: 53-58.
3. 3. Wyder MT, Puhan Z. 1999. Role of selected yeasts in cheese ripening: an evaluation in aseptic cheese curd slurries. Int Dairy J, 9: 117-124.
4. 4. Viljoen BC, Knox AM, Jager PH, Laurens-Hattingh A. 2003. Development of yeast populations during processing and ripening of blue veined cheese. Food Technol Biotechnol, 41(4): 291-297.
5. 5. Suzzi G, Lanorte MT, Galgano F, Andrighetto C, Lombardi A, Lanciotti R, Guerzoni ME. 2001. Proteolytic, lipolytic and molecular characterization of Yarrowia lipolytica isolated from cheese, Int J Food Microbiol, 69: 69-72.
6. 6. Martin N, Berger C, Du CL, Spinnler HE. 2001. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria. J Dairy Sci, 84: 2125-2135.
7. 7. Kesenkaş H, Akbulut N. 2006. Mayaların peynir üretiminde destek starter kültür olarak kullanımı. Ege Üniv Ziraat Fak Derg, 43(2): 165-174.
8. 8. Wyder MT, Bachmann HP, Puhan Z. 1999. Role of the selected yeasts in cheese ripening: an evaluation in foil wrapped raclette cheese. Lebens Wiss Technol, 32: 333- 343.

9. 9. Addis E, Fleet GH, Cox JM, Kolak D, Leung T. 2001. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. Int J Food Microbiol, 69: 25-36.
10. 10. Gotcheva V, Hristozova E, Hristozova T, Guo M, Roshkova Z, Angelov A. 2002. Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnol, 16(3): 211-225.
11. 11. Tempel T, Jakobsen M. 1998. Yeasts associated with Danablu. Int Dairy J, 8: 25-31.
12. 12. Klein N, Zourari A, Lortal S. 2002. Peptidase activity of four yeast species frequently encountered in dairy products - comparison with several dairy bacteria. Int Dairy J, 12: 853-861.
13. 13. Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM. 2001. Recent advances in cheese microbiology. Int Dairy J, 11: 259-274.
14. 14. Wit MD, Osthoff G, Viljoen BC, Hugo A. 2005. A comparative study of lipolysis and proteolysis in Ched- dar cheese and yeast-inoculated Cheddar cheeses during ripening. Enzyme Microb Tech, 37: 606-616.
15. 15. Fröhlich-Wyder MT. 2003. Yeasts in Dairy Products. In: Yeasts in Food, Boekhaut T, Robert V (eds), B.Behr’s Verlag, GmbH & Co. KG, Hamburg, Germany, pp. 209-37.
16. 16. Tempel T, Jakobsen M. 2000. The technological char- acteristics of Debaryomyces hansenii and Yarrowia lipo- lytica and their potential as starter cultures for produc- tion of Danablu. Int Dairy J, 10: 263-270.
17. 17. Seiler H, Busse M. 1990. The yeasts of cheese brines. Int J Food Microbiol, 11: 289-304.
18. 18. Padilla B, Manzanares P, Belloch C. 2010. Molecular identification and enzymatic activity of yeasts isolated from artisanal cheeses made from ewes’ milk. Interna- tional Conference on Food Innovation, 25-29 October, Valencia, Spain, 224.
19. 19. Pereira-Dias S, Potes ME, Characterization of yeast flora isolated from an artisanal Portuguese ewes’ cheese. Marinho A. Malfeito-Ferreira, M., Loureira, V. 2000., Int J Food Microbiol, 60: 55-63.
20. 20. Kumura H, Takagaki K, Son T, Tsukahara M, Tanaka T, Shimazaki K. 2002. Casein digestion by Debaryomy- ces hansenii isolated from cheese. Biosci Biotech Bioch, 66(6): 1370-1373.
21. 21. Petersen KM, Westall S, Jespersen L. 2002. Microbial succession of Debaryomyces hansenii strains during the production of Danish surface-ripened cheeses. J Dairy Sci, 85: 478-486.
22. 22. Ferreira AD, Viljoen BC. 2003. Yeasts as adjunct starters in matured Cheddar cheese. Int J Food Micro- biol, 86: 131-140.
23. 23. Del Bove M, Lattanzi M, Rellini P, Pellicia C, Fatichenti F, Cardinali G. 2009. Comparison of molecu- lar and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates. Food Micro- biol, 26: 453-459.
24. 24. De Freitas I, Pinon N, Maubois J-L, Lortal S, Thierry A. 2009. The addition of a cocktail of yeast species to Canta- let cheese changes bacterial survival and enhances aroma compound formation. Int J Food Microbiol, 129: 37-42.
25. 25. Aponte M, Pepe O, Blaiotta G. 2010. Short commu- nication: Identification and technological characteriza- tion of yeast strains isolated from samples of water buf- falo Mozzarella cheese. J Dairy Sci, 93(6): 2358-2361.
26. 26. Pottier I, Gente S, Vernaux JP. Guéguen M. 2008. Safety assesment of dairy microorganisms: Geotrichum candidum. Int J Food Microbiol, 126: 327-332.
27. 27. Cogan TM. 2000. Microbiology of cheese. In: Ency- clopedia of Food Microbiology, Robinson RK, Patt CA, Patel PD (eds) Academic Press, UK, pp. 306-313.
28. 28. Welthagen JJ, Viljoen BC. 1999. The isolation and iden- tification of yeasts obtained during the manufacture and ripening of Cheddar cheese. Food Microbiol, 16: 63-73.
29. 29. McSweeney P. 2004. Biochemistry of cheese ripen- ing, Int J Dairy Technol, 57(2/3): 127-144.
30. 30. Sousa MJ, Ardö Y, McSweeney PLH. 2001. Advances in the study of proteolysis during cheese ripening. Int Dairy J, 11: 327-345.
31. 31. Wojtatowicz M, Chrzanowska J, Juszczyk P, Skiba A, Gdula A. 2001. Identification and biochemical characteristics of yeast microflora of Rokpol cheese (short communication). Int J Food Microbiol, 69: 135-140.
32. 32. Freitas AC, Pintado AE, Pintado ME, Malcata FX. 1999. Role of dominant microflora of Picante cheese on proteolysis and lipolysis. Int Dairy J, 9: 593-603.
33. 33. Collins YF, McSweeney PLH. 2003. Wilkinson MG. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int Dairy J, 13: 841-866.
34. 34. Diena P, Faichenti F, Farris GA, Mocquot G, Ladi R, Todesco R, Cecchi L. 1984. Metabolism of lactic and acetic acids in Peconino Romano cheese made with a combined starter of lactic acid bacteria and yeast. Le Lait, 64: 380-394.
35. 35. Liu S-Q, Tsao M. 2009. Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus. Int J Food Microbiol, 131: 280-282.
36. 36. Wouters JTM, Ayad EHE, Hugenholtz J, Smit G. 2002. Microbes from raw milk for fermented dairy products. Int Dairy J, 12: 91-109.
37. 37. Laurens-Hattingh A, Viljoen BC. 2001. Growth and survival of a probiotic yeast in dairy products. Food Res Int, 34: 791-796.
38. 38. Georges S, Aigner U, Silakowski B, Scherer S. 2006. Inhibition of Listeria monocytogenes by foodborne yeasts. Appl Environ Microb, 72(1): 313-318.
39. 39. Georges S, Koslowsky M, Velagic S, Borst N, Bockelmann W, Heller KJ, Scherer S. 2011. Anti-listerial potential of food-borne yeasts in red smear cheese. Int Dairy J, 21: 83-89.
40. 40. Hansen TK, Jakobsen M. 2001. Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. Int J Food Microbiol, 69: 59-68.
41. 41. Bintsis T, Robinson RK. 2004. A study of the effects of adjunct cultures on the aroma compounds of Fetatype cheese. Food Chem, 88: 435-441.
42. 42. Fadda ME, Cosentino S, Deplano M, Palmas F. 2001. Yeast populations in Sardinian feta cheese, Int J Food Microbiol, 69: 153-156.
43. 43. Suzzi G, Schirone M, Martuscelli M, Gatti M, Fornasari ME, Neviani E. 2003. Yeasts associated with Manteca. FEMS Yeast Res, 3: 159-166.
44. 44. Amos LM. 2007. Enzymes from yeast adjuncts in proteolysis during cheddar cheese ripening. MSc. Thesis, University of Free State, Faculty of Agricultural and Natural Science, Department of Microbial, Biochemical and Food Biotechnology, Bioemfontein, South Africa, 143 p.
45. 45. Hayaloğlu AA, Fox PF, Guven M, Cakmakci S. 2007. Cheeses of Turkey:1. Varieties ripened in goat-skin bags. Dairy Sci Technol, 87(2): 79-95.
46. 46. Hayaloğlu AA, Ozer BH, Fox PF. 2008. Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci Technol, 88: 225-244.