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4D Microscopy of Yeast
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Cheese yeasts.

Marie-Therese Fröhlich-Wyder1, Emmanuelle Arias-Roth1, Ernst Jakob1

  • 1Agroscope, Bern, Switzerland.

Yeast (Chichester, England)
|December 5, 2018
PubMed
Summary

Yeasts are crucial for surface-ripened cheese development, influencing flavor and texture through deacidification and enzymatic activity. While essential for desirable traits, certain yeasts can also cause cheese spoilage.

Area of Science:

  • Food Microbiology
  • Dairy Science
  • Applied Mycology

Background:

  • Surface-ripened cheeses develop a complex microbial biofilm called the cheese rind.
  • This rind, composed of bacteria and fungi, dictates the cheese's unique characteristics.
  • Yeast colonization initiates surface ripening, a critical stage in cheese production.

Purpose of the Study:

  • To explore the significant role of yeasts in the surface ripening of traditionally aged cheeses.
  • To detail the impact of yeast activity on cheese pH, deacidification, and subsequent microbial community development.
  • To highlight the dual role of yeasts in both desirable cheese characteristics and potential spoilage.

Main Methods:

  • Analysis of microbial communities on surface-ripened cheeses.
Keywords:
Debaryomyces hanseniiGeotrichum candidumKluyveromyces marxianusYarrowia lipolyticacheeseyeast

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  • Identification of dominant yeast species like Debaryomyces hansenii and Geotrichum candidum.
  • Assessment of yeast metabolic activities, including deacidification, proteolysis, and lipolysis.

    • Main Results:

    • Yeasts rapidly colonize cheese surfaces post-brining, initiating deacidification by increasing surface pH.
    • Debaryomyces hansenii and Geotrichum candidum are prevalent, enabling salt-tolerant bacterial growth.
    • Yeast activities significantly impact cheese flavor and texture, but can also lead to spoilage issues.

    Conclusions:

    • Yeasts are indispensable for the development of characteristic flavors and textures in surface-ripened cheeses.
    • Their deacidifying, proteolytic, and lipolytic activities are key to the ripening process.
    • Understanding yeast dynamics is vital for controlling both cheese quality and preventing spoilage.