Yeasts from traditional cheeses for potential applications
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer New York
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yeasts are associated with the secondary flora of many cheese types. Some yeast species such as Debaryomyces hansenii, Yarrowia lipolytica, Geotrichum candidum, Kluyveromyces lactis, Kluyveromyces marxianus, Candida zeylanoides, Candida utilis, Candida kefyr, and Saccharomyces cerevisiae can be frequently isolated from different traditional cheeses. By their metabolic activities, they may either cause spoilage or contribute to the cheese ripening process by causing desirable biochemical changes. Yeasts may contribute to cheese ripening by the metabolism of lactic acid, which in turn increases the pH and favors bacterial growth, as well as by their proteolytic and lipolytic activities, and metabolism of lactose, glucose, galactose, and organic acids. There are also reports about the interaction of yeasts with other microorganisms during cheese ripening. Because of their positive attributes, the yeast strains isolated from different traditional cheeses are proposed to be used as adjunct starters in cheese production. Yeasts originated from traditional cheeses may also be used as starter culture candidates in the production of other foods or they may be evaluated in biotechnological processes based on their biochemical traits. © Springer Science+Business Media New York 2017.
Açıklama
Anahtar Kelimeler
Adjunct starter, Cheese, Technological characteristics, Traditional fermented products, Yeast
Kaynak
Global Food Security and Wellness
WoS Q Değeri
Scopus Q Değeri
N/A
