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Yeasts associated with Manteca
Giovanna Suzzi1, Maria Schirone, Maria Martuscelli
1Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali, Università della Basilicata, Contrada Macchia Romana, 85100 Potenza, Italy. suzzi@unibas.it
FEMS Yeast Research
|April 19, 2003
Summary
This study investigated yeasts in Manteca, a traditional Italian cheese product. Key species like Trichosporon asahii were identified, showing significant lipolytic and proteolytic activities influencing cheese characteristics.
Area of Science:
- Food Microbiology
- Dairy Science
- Applied Microbiology
Background:
- Manteca is a traditional Italian milk product derived from Caciocavallo Podolico cheese whey.
- Understanding its microbiological properties, especially yeast populations, is crucial for product quality.
Purpose of the Study:
- To characterize yeast species in Manteca.
- To investigate their metabolic activities and technological significance.
Main Methods:
- Isolation and identification of 179 yeast strains.
- Phenotypic and genotypic characterization.
- Assays for lipolytic, proteolytic, and enzyme activities, including biogenic amine production.
Main Results:
- High initial yeast counts (10^4-10^5 cfu/g) decreased during ripening.
- Dominant species included Trichosporon asahii, Candida parapsilosis, Rhodotorula mucilaginosa, and Candida inconspicua.
- Many strains exhibited lipolytic, proteolytic, high salt tolerance, and thermotolerance (up to 45°C).
- Proteolytic yeasts produced biogenic amines (phenylethylamine, putrescine, spermidine), with T. asahii being a major spermidine producer. Histamine was absent.
- Caseinolytic activity and X-prolyl-dipeptidyl aminopeptidase activity were widespread.
Conclusions:
- Yeasts in Manteca contribute to its unique characteristics through metabolic activities.
- Interactions between yeasts and lactic acid bacteria likely influence Manteca's final properties.