The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

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...

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Bibliographic Details
Published in:Food and bioprocess technology 2012-08, Vol.5 (6), p.2548-2556
Main Authors: Chen, Li-shui, Cui, Jie, Ding, Qing-bo, Ma, Ying, Chen, Li-jun, Dong, Jing-ying, Jiang, Tie-ming, Maubois, Jean-louis
Format: Article
Language:English
Subjects:
Agriculture
Amino acids
Ammonia
Aroma compounds
Biotechnology
Cheese
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Fatty acids
Food Science
Growth rate
Issatchenkia orientalis
Life Sciences
Lipolysis
Microorganisms
Milk
Nitrogen
Original Paper
Peptides
Pichia fermentans
Principal components analysis
Proteolysis
Ripening
Volatile compounds
Volatiles
Yarrowia lipolytica
Yeast
Yeasts
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Summary: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  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-011-0589-4