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首页> 外文期刊>Food microbiology >Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)
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Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)

机译：从加利西亚（NW西班牙）生产的手工短熟牛奶酪分离的酵母的表征

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摘要

A total of 143 presumptive yeast isolates were obtained from the predominant microflora of 21 short-ripened starter-free raw cow's milk cheeses made in Calicia (NW Spain), and the following 68 isolates were identified by both genotyping and sequencing methods: Yarrowia lipolytica (21 isolates), Kluyver-omyces lactis (18), Debaryomyces hansenii (11), Pichia guilliermondii (11), Pichia fermentans (4) and Saccharomyces cerevisiae (3). Of these, V. lipolytica and K. lactis displayed the strongest extracellular proteolytic activity on skim milk agar, and none of the D. hansenii isolates showed any activity on this medium. Y. lipolytica also displayed the highest lipolytic activity on Tween 80 and on tributyrin. This species, which was characterized by production of butanoic acid, free fatty acid esters and sulfur compounds in pasteurized whole milk, was responsible for rancid and cheesy flavors. K. lactis mainly produced acetaldehyde, ethanol, branched chain aldehydes and alcohols, and acetic acid esters, which were responsible for alcoholic, fruity and acetic notes. The volatile profiles of D. hansenii were rather limited and characterized by high levels of methyl ketones. Most of the yeast isolates were described as trypt-amine producers, although low concentrations of histamine were produced by five Y. lipolytica and two P. fermentans isolates. We conclude that selected Y. lipolytica strains could be used as adjunct cultures in the manufacture of Arzua-Ulloa and Tetilla cheeses, and selected K. lactis strains could be used as co-starters in the manufacture of acid curd Cebreiro cheese, thus contributing to the sensory quality and typicality of the cheeses.
机译：共有143种推定的酵母菌菌株从主要菌群中获得，这些菌群主要来自Calicia（NW Spain）生产的21种短熟无发酵剂生奶奶酪，并且通过基因分型和测序方法鉴定了以下68种菌株：耶氏酵母21个分离物），乳酸克鲁维酵母（18），汉逊德巴利酵母（11），古氏毕赤酵母（11），发酵酵母（4）和啤酒酵母（3）。其中，解脂弧菌和乳酸克鲁维酵母对脱脂乳琼脂表现出最强的细胞外蛋白水解活性，而汉氏梭状芽孢杆菌分离株均未在该培养基上显示任何活性。解脂耶氏酵母在吐温80和三丁酸甘油酯上也显示出最高的脂解活性。该种类的特点是在巴氏消毒的全脂牛奶中产生丁酸，游离脂肪酸酯和硫化合物，造成腐烂和俗气的味道。乳酸克鲁维酵母主要生产乙醛，乙醇，支链醛和醇以及乙酸酯，它们负责产生酒香，果香和醋酸香气。汉氏梭菌的挥发性特征相当有限，其特征在于高水平的甲基酮。尽管五个解脂耶氏酵母和两个发酵毕生酵母菌株均产生了低浓度的组胺，但大多数酵母菌被描述为类胰蛋白酶的产生者。我们得出的结论是，选定的解脂耶氏酵母菌株可以用作Arzua-Ulloa和Tetilla奶酪生产中的辅助培养物，而选定的乳酸克鲁维酵母菌株可以用作酸凝乳Cebreiro奶酪生产中的共同发酵剂。奶酪的感官品质和典型性。

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  • 来源
    《Food microbiology》 |2016年第febaptab期|172-181|共10页
  • 作者

    M.R. Atanassova; C. Fernandez-Otero; P. Rodriguez-Alonso; I.C. Fernandez-No; J.I. Garabal; J.A. Centeno;

  • 作者单位

    Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, A Coruna, Spain;

    Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, A Coruna, Spain;

    Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, A Coruna, Spain;

    Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, A Coruna, Spain;

    Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, A Coruna, Spain;

    Food Technology Area, Faculty of Science, University of Vigo, Ourense, Spain,Universidad de Vigo, Facultad de Ciencias, campus de Ourense, Area de Tecnologia de los Alimentos, As Lagoas, 32004, Ourense, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Yeast microflora; Technological abilities; Volatile compounds; Biogenic amines; Raw milk cheeses;

    机译：酵母菌群技术能力;挥发性化合物;生物胺生乳奶酪;

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