Advertisement

European Food Research and Technology

, Volume 244, Issue 11, pp 1921–1931 | Cite as

Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese

  • Claudia Biagiotti
  • Maurizio Ciani
  • Laura Canonico
  • Francesca Comitini
Original Paper
  • 89 Downloads

Abstract

A microbiological investigation on a typical Italian Fossa cheese during ripening was reported here. Two yeast isolation campaigns were conducted to investigate the yeast diversity on cheese and pit environment, before and at the end of cheese ripening in pit, using classical and molecular tools. Before the ripening, eight different yeast species were identified from pit environment: Candida zeylanoides, Candida norvegica, Pichia occidentalis, Pichia guilliermondii, Pichia jadinii, Cryptococcus albidus, Cryptococcus skinneri, and Sporobolomyces roseus. Only C. zeylanoides was also found at the end of the cheese-ripening stage, together with the new isolated species Wickerhamomyces anomalus, Saccharomyces cerevisiae, Debaryomyces hansenii, and Candida homilentoma. To evaluate the contributions of these autochthonous species found during ripening, they were inoculated into fresh cheeses. Results show that D. hansenii, C. zeylanoides, and W. anomalus drastically reduced the colonization of molds on the cheese surface, with excellent results of sensory evaluation of the ripened cheese. The cheese inoculated with these indigenous selected yeasts did not show any defects, and volatile organic compounds analysis showed a high concentration of methyl ketones, and butanoic, hexanoic, and octanoic acids, which typically enhance the taste of the highly matured Fossa cheese. These results highlight the positive role of these indigenous yeasts during ripening process of the Fossa cheese.

Keywords

Fossa cheese Yeast biota Candida zeylanoides Wickerhamomyces anomalus 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

All authors declare that this article does not contain any studies with human or animal subjects.

References

  1. 1.
    Gobbetti M, Folkertsma B, Fox PS, Corsetti A, Smacchi E, De Angelis M, Rossi J, Kilcawley K, Cortini M (1999) Microbiology and biochemistry of Fossa (pit) cheese. Int Dairy J 9:763–773CrossRefGoogle Scholar
  2. 2.
    McSweeney PLH, Sousa MJ (2011) Biochemical pathways for the production of flavor compounds in cheeses during ripening: a review. Le Lait 80:293–324CrossRefGoogle Scholar
  3. 3.
    De Santi M, Sisti M, Barbieri E, Piccoli G, Brandi G, Stocchi V (2010) A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese). Int Dairy J 20:465–471CrossRefGoogle Scholar
  4. 4.
    Fontana C, Cappa F, Rebecchi A, Cocconcelli PS (2010) Surface microbiota analysis of Taleggio, Gorgonzola, Casera, Scimudin and Formaggio di Fossa Italian cheeses. Int J Food Microbiol 138:205–211CrossRefGoogle Scholar
  5. 5.
    De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M (2001) Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Appl Environ Microbiol 67:2011–2020CrossRefGoogle Scholar
  6. 6.
    Flórez AB, Mayo B (2007) Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. Int J Food Microbiol 110:165–171CrossRefGoogle Scholar
  7. 7.
    Larsen MD, Kristiansen KR, Hansen TK (1998) Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses. Int J Food Microbiol 43:215–221CrossRefGoogle Scholar
  8. 8.
    Fleet GH (1990) Yeasts in dairy products. J Appl Microbiol 68:199–211Google Scholar
  9. 9.
    Beresford TP, Fitzsimons NA, Brennan NL (2001) Recent advances in cheese microbiology. Int Dairy J 11:259–274CrossRefGoogle Scholar
  10. 10.
    Fox PF, Guinee TP, Cogan TM, McSweeney PLH (2000) Fundamentals of cheese science. Aspen Publishers, Inc, GaithersburgGoogle Scholar
  11. 11.
    Roostita R, Fleet GH (1996) The occurrence and growth of yeast in Camembert and blue-veined cheese. Int J Food Microbiol 28:393–404CrossRefGoogle Scholar
  12. 12.
    Gazzetta Ufficiale Serie Generale n.3 del 05-01-2010. Disciplinare Di Produzione“Formaggio di Fossa di Sogliano” DOP, pp 34–40Google Scholar
  13. 13.
    Stringini M, Comitini F, Taccari M, Ciani M (2008) Yeast diversity in crop-growing environments in Cameroon. Int J Food Microbiol 127:184–189CrossRefGoogle Scholar
  14. 14.
    Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Evol Microbiol 49:329–337Google Scholar
  15. 15.
    de Llanos Frutos R, Fernández-Espinar MT, Querol A (2004) Identification of species of the genus Candida by analysis of the 5.8 S rRNA gene and the two ribosomal internal transcribed spacers. Antonie Van Leeuwenhoek 85:175–185CrossRefGoogle Scholar
  16. 16.
    Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 23:54–62Google Scholar
  17. 17.
    Cocolin L, Bisson LF, Mills DA (2000) Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiol 167:29–43Google Scholar
  18. 18.
    ISO/DIS 13299 (1998) Sensory analysis—methodology—general guidance for establishing a sensory profile. International Organization for Standardization, GenevraGoogle Scholar
  19. 19.
    Lawless HT, Heymann H (2010) Sensory evaluation of food: principles and practices. Chapman and Hall, New YorkCrossRefGoogle Scholar
  20. 20.
    Bozzetti V, Morara B, Zannoni M (2004) ETANA: un modello per definire il profilo organolettico di tutti i formaggi. Il Latte 11:66–69Google Scholar
  21. 21.
    Gioacchini AM, De Santi M, Guescini M, Brandi M, Stocchi V (2010) Characterization of the volatile organic compounds of Italian Fossa cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Commun Mass Spectrom 24:3405–3412CrossRefGoogle Scholar
  22. 22.
    Tavaria FK, Ferreira ACS, Malcata FX (2004) Volatile free fatty acids as ripening indicators for Serra da Estrela cheese. J Dairy Sci 87:4064–4072CrossRefGoogle Scholar
  23. 23.
    Cocolin L, Nucera D, Alessandria V, Rantsiou K, Dolci P, Grassi MA, Lomonaco S, Civera T (2009) Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes. Int J Food Microbiol 33:200–205CrossRefGoogle Scholar
  24. 24.
    Dolci P, Alessandria V, Rantsoiu K, Bertolino M, Cocolin L (2010) Microbial diversity, dynamics activity through manufacturing and ripening of Castelmagno PDO cheese. Int J Food Microbiol 143:71–73CrossRefGoogle Scholar
  25. 25.
    Dolci P, Zenato S, Pramotton R, Barmaz A, Alessandria V, Rantsiou K, Cocolin L (2013) Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture? Int J Food Microbiol 162:8–12CrossRefGoogle Scholar
  26. 26.
    Cardoso VM, Borelli BM, Lara CA, Soares MA, Pataro C, Bodevan EC, Rosa CA (2015) The influence of season and ripening time on yeast communities of a traditional Brazilian cheese. Food Res Int 69:331–340CrossRefGoogle Scholar
  27. 27.
    Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F (2014) Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 177:136–154CrossRefGoogle Scholar
  28. 28.
    Aquilanti L, Clementi F, Garofalo C, Osimani A (2007) Quality and safety of traditional food: the role of microbiology. Ital J Agron 12:52–58Google Scholar
  29. 29.
    Urbach G (1993) Relations between cheese flavour and chemical composition. Int Dairy J 3:389–422CrossRefGoogle Scholar
  30. 30.
    Curioni PMG, Bosset JO (2002) Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int Dairy J 12:959–984CrossRefGoogle Scholar
  31. 31.
    Collins YF, Paul LH, Mc Sweeney B, Wilkinsonc MG (2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. FEMS Microbiol Lett 13:841–866Google Scholar
  32. 32.
    Fedele V, Rubino R, Claps S, Sepe L, Morone G (1996) Seasonal evolution of volatile compounds content and aromatic profile in milk and cheese from grazing goat. Small Rumin Res 59:273–279CrossRefGoogle Scholar
  33. 33.
    Pinho O, Ferreira I, Ferreira MA (2003) Quantification of short-chain free fatty acids in “Terrincho” ewe cheese: intravarietal comparison. J Dairy Sci 86:3102–3109CrossRefGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Claudia Biagiotti
    • 1
  • Maurizio Ciani
    • 1
  • Laura Canonico
    • 1
  • Francesca Comitini
    • 1
  1. 1.Dipartimento Scienze della Vita e dell’AmbienteUniversità Politecnica delle MarcheAnconaItaly

Personalised recommendations