Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
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DOI：
10.1016/j.fm.2005.12.005
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发表时间：
2006-10-01
影响因子：
5.3
通讯作者：
Lanciotti, R.
中科院分区：
文献类型：
--
作者：
Gardini, F.;Tofalo, R.;Lanciotti, R.
这项工作的目的是确定和表征的一些重要的技术特性的酵母菌种存在于整个成熟过程中的Pecorino Crotonese，一种传统的奶酪生产的一个明确的区域南部意大利。特别是，所考虑的菌株技术特性包括半乳糖和乳糖的发酵/同化，在不同NaCl浓度存在下乳酸盐和柠檬酸盐的同化，乳脂、脱脂乳、明胶和酪蛋白的水解，干酪琼脂中棕色色素的产生以及产生生物胺的能力。高酵母水平的奶酪样品中已经记录后5它的盐水（约5 log cfu/g），这些浓度在成熟过程中保持不变。酵母分离物属于有限数量的酵母种。虽然乳酸克鲁维酵母和酿酒酵母在佩科里诺巴豆生产的第一阶段被分离出来，但在成熟的后期阶段，解脂耶氏酵母和汉逊德巴利酵母占主导地位。另外，后两者是非常耐盐的物种。事实上，D.在10%NaCl条件下，汉逊酵母菌株保持了同化乳糖和半乳糖的能力，而几乎所有的Y. lipolytica分离同化柠檬酸盐和乳酸盐高达7.5%NaCl。Y.解脂菌分离物也证明了最高的蛋白水解和脂肪分解活性以及分解代谢酪氨酸产生棕色色素的能力。此外，它们导致最高的氨基生物生成潜力脱羧鸟氨酸，苯丙氨酸，酪氨酸和赖氨酸。然而，它们不能产生组胺，生物胺产生的三个菌株的D。汉森尼。(c)2006爱思唯尔有限公司版权所有。
The aims of this work were to identify and characterize for some important technological properties the yeast species present throughout the ripening process of Pecorino Crotonese, a traditional cheese produced in a well defined area of Southern Italy. In particular, the strain technological properties considered include fermentation/assimilation of galactose and lactose, assimilation of lactate and citrate in the presence of different NaCl concentrations, hydrolysis of butter fat, skim milk, gelatine and casein, production of brown pigments in cheese agar and ability to produce biogenic amines. High yeast levels were recorded in cheese samples already after 5 It of brining (about 5 log cfu/g) and these concentration remained constant during ripening. The yeast isolates belonged to restrict number of yeast species. While Kluyveromyces lactis and Saccharomyces cerevisiae were isolated prevalently in the first stages of Pecorino Crotonese production, Yarrowia lipolytica and Debaryomyces hansenii dominated during the later stages of maturation. Otherwise, the latter two were very NaCl resistant species. In fact, D. hansenii strains conserved the ability to assimilate lactose and galactose in the presence of 10% NaCl, while almost all the strains of Y. lipolytica isolated assimilated citrate and lactate up to 7.5% NaCl. Y. lipolytica isolates evidenced also the highest proteolytic and lipolytic activities and the capability to catabolize tyrosine producing brown pigment. In addition they resulted in the highest aminobiogenic potential decarboxylating ornithine, phenylalanine, tyrosine and lysine. However, they were not able to produce histamine, biogenic amine produced by three strains of D. hansenii. (c) 2006 Elsevier Ltd. All rights reserved.