Yeasts in different types of cheese

Area of Science:

• Microbiology
• Food Science
• Dairy Science

Background:

• Yeasts are key microorganisms in cheese production, especially in artisanal cheeses.
• Their presence and diversity significantly impact cheese characteristics and ripening.
• Understanding yeast populations is vital for cheese quality and safety.

Purpose of the Study:

• To review the occurrence and diversity of yeasts in various cheese categories.
• To explore the specific roles yeasts play in the cheesemaking process.
• To differentiate yeast profiles in industrial versus artisanal cheeses.

Main Methods:

• Literature review of yeast occurrence in seven defined cheese categories.
• Analysis of studies utilizing molecular methods for yeast identification and strain typing.
• Discussion of yeast genera commonly found in different cheese types.

Main Results:

• Yeasts are present in varying degrees across cheese types; some rely heavily on yeasts for ripening.
• Artisanal cheeses exhibit a notably diverse yeast population, including genera like *Candida*, *Saccharomyces*, and *Torulaspora*.
• Molecular techniques have significantly advanced the understanding of yeast diversity in cheeses.

Conclusions:

• Yeasts play a significant, though varied, role in the ripening of different cheese types.
• Artisanal cheeses are characterized by a rich and diverse yeast flora compared to industrial counterparts.
• Further research using molecular methods can uncover more about yeast contributions to cheese flavor and texture.