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Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

AuthorsPadilla, Beatriz CSIC; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Flores Llovera, Mónica CSIC ORCID ; Manzanares, Paloma CSIC ORCID
KeywordsDebaryomyces hansenii
Kluyveromyces lactis
Kluyveromyces marxianus
Gas chromatography-mass spectrometry
Volatile compounds
Issue Date20-Nov-2013
CitationInternational Dairy Journal 35(2): 122-129 (2014)
AbstractThe 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. hansenii produced the lowest levels of volatile compounds, with large intra-strain variations. Kluyveromyces strains primarily produced esters and alcohols. K. marxianus strains were associated with the production of acids, ethyl decanoate, 1-propanol and benzaldehyde, whereas K. 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.
Publisher version (URL)http://dx.doi.org/10.1016/j.idairyj.2013.11.002
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