Abstract
The influence of selected yeast strains (Pichia fermentans, Issatchenkia orientalis, Yarrowia lipolytica) on Camembert-type cheeses has been investigated by monitoring their microbial and compositional changes. During the ripening period from day 1 to day 15, the yeast strains grew exponentially and then slowed to a moderate growth rate. Our results indicated that the selected strains did not significantly affect the general characteristics of cheese but rather the content and ratio of individual free amino acids (P < 0.05). In the cheese with added I. orientalis, a greater amount of small peptides and a higher concentration of non-protein nitrogen and NH3 were found. Meanwhile, the presence of adjunct yeasts did not enhance the lipolysis activity in cheese. A principal component analysis of 30 free fatty acids and volatile compounds differentiated five cheeses out of eight according to the content of specific free fatty acids and volatile compounds. In terms of the ripening period, two groups of cheeses at 15 and 45 days were distinguished.
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Acknowledgments
The authors would like to express their profound gratitude to Professor Yukio Kakuda from the Department of Food Science, Guelph University in Canada for his language revisions.
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Chen, Ls., Cui, J., Ding, Qb. et al. The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese. Food Bioprocess Technol 5, 2548–2556 (2012). https://doi.org/10.1007/s11947-011-0589-4
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DOI: https://doi.org/10.1007/s11947-011-0589-4