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Yeasts as adjunct starters in matured Cheddar cheese.

A D Ferreira1, B C Viljoen

  • 1Department of Microbiology, Biochemistry and Food Biotechnology, University of the Orange Free State, P.O. Box 339, U.F.S., Bloemfontein 9300, South Africa.

International Journal of Food Microbiology
|August 2, 2003
PubMed
Summary

Co-inoculating Debaryomyces hansenii and Yarrowia lipolytica with lactic acid bacteria accelerates Cheddar cheese ripening. This yeast combination enhances flavor and aroma, making it suitable for starter cultures in cheese production.

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Area of Science:

  • Food Microbiology
  • Dairy Science
  • Enology

Background:

  • Debaryomyces hansenii and Yarrowia lipolytica are common foodborne yeasts in dairy products.
  • These yeasts exhibit proteolytic and lipolytic activities beneficial for cheese production.
  • Yeasts can enhance flavor development during cheese maturation when used in starter cultures.

Purpose of the Study:

  • To evaluate the potential of D. hansenii and Y. lipolytica for accelerated ripening of mature Cheddar cheese.
  • To investigate the interaction between these yeasts and lactic acid bacteria during cheese production.
  • To assess the impact of yeast co-inoculation on cheese chemical and physical properties.

Main Methods:

  • Four cheese treatments were established: individual inoculation of D. hansenii or Y. lipolytica, co-inoculation of both species, and a control.

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  • The study monitored physical and chemical properties of the cheese during maturation.
  • Yeast growth and interaction with lactic acid bacteria were observed.

    • Main Results:

    • Individual yeast additions led to accelerated flavor development but also bitter notes.
    • Co-inoculation of both D. hansenii and Y. lipolytica resulted in a strong, good flavor after a reduced ripening period.
    • The desirable flavor and aroma were maintained for at least 9 months.

    Conclusions:

    • Simultaneous application of D. hansenii and Y. lipolytica shows promise as a starter culture adjunct for matured Cheddar cheese.
    • This yeast combination can accelerate ripening and enhance desirable flavor profiles.
    • Further use of these yeasts in starter cultures for Cheddar cheese production is proposed.