Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses
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- 作者：Beatriz Padilla ; Carmela Belloch ; Jos茅 Javier L贸pez-D铆ez ; M贸nica Flores ; Paloma Manzanares
- 刊名：International Dairy Journal
- 出版年：April, 2014
- 年：2014
- 卷：35
- 期：2
- 页码：122-129
- 全文大小：600 K
文摘
The contribution of Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus strains to the typical flavour of traditional ewes' and goats' cheeses was assessed. Fourteen yeast strains were grown in liquid medium mimicking cheese composition and volatile compounds were identified by gas chromatography-mass spectrometry. Yeasts were able to produce key volatile compounds characteristic of the cheeses from which they were isolated. Inter-species and inter-strain variations were observed. Under the conditions tested, D.聽hansenii produced the lowest levels of volatile compounds, with large intra-strain variations. Kluyveromyces strains primarily produced esters and alcohols. K.聽marxianus strains were associated with the production of acids, ethyl decanoate, 1-propanol and benzaldehyde, whereas K.聽lactis was correlated with the presence of ketones, ethyl acetate and secondary alcohols. In conclusion, this study shows the heterogeneous potential of dairy yeasts to contribute to final cheese flavour.