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

Year 2011, Volume: 36 Issue: 1, 55 - 62, 01.02.2011

Seda Karasu Yalçın Şule Şenses Ergül Z. Yeşim Özbaş

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

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