Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/43874 |
Resumo: | Canastra cheese is a cheese with geographical indication recognized by the Brazilian National Institute of Industrial Protection under number IG201002. It is produced in seven municipalities in the state of Minas Gerais in a region called Serra da Canastra. In thiswork, samples of milk, “pingo” (natural starter),whey and Canastra cheese were collected on a farm inMedeiros-MG/Brazil to evaluate the yeast microbiota and select yeasts for whey fermentation to produce ethanol and volatile aromatic compounds of relevance in the production of cheese. Thirtynine isolates capable of fermenting lactose in a synthetic medium were identified by MALDI-TOF as Kluyveromyces lactis (29), Torulaspora delbrueckii (7) and Candida intermedia (3). Eleven isolates of K. lactis and three of T. delbrueckii efficiently fermented lactose until 4th day, and due to this reason were selected for cheese whey fermentation with Brix 12, 14 and 18. Generally, the isolates T. delbrueckii B14, B35, and B20 and K. lactis B10 were the most effective regardless of the initial Brix value. The identification of these four isolates by MALDI TOF was confirmed by sequencing of the ITS region. In the fermentation of cheese whey 14 Brix, T. delbrueckii B14 and B35, respectively yielded 24.06 g/L and 16.45 g/L of ethanol, while K. lactis B10 was more efficient in the consumption of lactose. In sequential culture with K. lactis B10 inoculated 48 h after T. delbrueckii B14, 97.82% of the total sugars were consumed resulting in the production of 19.81 g/L ethanol and 39 aromatic volatile compounds. The most abundant compounds were 3-methyl-1-butanol, octanoic acid and ethyl decanoate, which are reported as important for the aroma and flavor of cheeses. Based in our results, B10 isolate inoculated 48 h after B14 isolate is a promising yeast inoculum to be used for fermentation of dairy substrates. |
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Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentationCheese yeastsLactose fermentationEthanolAromatic compoundsMALDI TOFScience & TechnologyCanastra cheese is a cheese with geographical indication recognized by the Brazilian National Institute of Industrial Protection under number IG201002. It is produced in seven municipalities in the state of Minas Gerais in a region called Serra da Canastra. In thiswork, samples of milk, “pingo” (natural starter),whey and Canastra cheese were collected on a farm inMedeiros-MG/Brazil to evaluate the yeast microbiota and select yeasts for whey fermentation to produce ethanol and volatile aromatic compounds of relevance in the production of cheese. Thirtynine isolates capable of fermenting lactose in a synthetic medium were identified by MALDI-TOF as Kluyveromyces lactis (29), Torulaspora delbrueckii (7) and Candida intermedia (3). Eleven isolates of K. lactis and three of T. delbrueckii efficiently fermented lactose until 4th day, and due to this reason were selected for cheese whey fermentation with Brix 12, 14 and 18. Generally, the isolates T. delbrueckii B14, B35, and B20 and K. lactis B10 were the most effective regardless of the initial Brix value. The identification of these four isolates by MALDI TOF was confirmed by sequencing of the ITS region. In the fermentation of cheese whey 14 Brix, T. delbrueckii B14 and B35, respectively yielded 24.06 g/L and 16.45 g/L of ethanol, while K. lactis B10 was more efficient in the consumption of lactose. In sequential culture with K. lactis B10 inoculated 48 h after T. delbrueckii B14, 97.82% of the total sugars were consumed resulting in the production of 19.81 g/L ethanol and 39 aromatic volatile compounds. The most abundant compounds were 3-methyl-1-butanol, octanoic acid and ethyl decanoate, which are reported as important for the aroma and flavor of cheeses. Based in our results, B10 isolate inoculated 48 h after B14 isolate is a promising yeast inoculum to be used for fermentation of dairy substrates.The authors thank CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) and FAPEMIG (Fundação de Amparo à Pesquisa do Estado de Minas Gerais) for financial support. The authors also thank J.C Amorim for her help in MALDI TOF analysis and Dr. P.S Geraldino for her help in sequences analysis.ElsevierUniversidade do MinhoAndrade, Rafaela PereiraMelo, Carolina NavesGenisheva, ZlatinaSchwan, Rosane F.Duarte, Whasley Ferreira20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/43874engAndrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina; Schwan, Rosane Freitas; Duarte, Whasley Ferreira, Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International, 91, 72-79, 20170963-996910.1016/j.foodres.2016.11.03228290329http://www.journals.elsevier.com/food-research-international/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:19:02Zoai:repositorium.sdum.uminho.pt:1822/43874Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:11:56.088262Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
title |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
spellingShingle |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation Andrade, Rafaela Pereira Cheese yeasts Lactose fermentation Ethanol Aromatic compounds MALDI TOF Science & Technology |
title_short |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
title_full |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
title_fullStr |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
title_full_unstemmed |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
title_sort |
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation |
author |
Andrade, Rafaela Pereira |
author_facet |
Andrade, Rafaela Pereira Melo, Carolina Naves Genisheva, Zlatina Schwan, Rosane F. Duarte, Whasley Ferreira |
author_role |
author |
author2 |
Melo, Carolina Naves Genisheva, Zlatina Schwan, Rosane F. Duarte, Whasley Ferreira |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Andrade, Rafaela Pereira Melo, Carolina Naves Genisheva, Zlatina Schwan, Rosane F. Duarte, Whasley Ferreira |
dc.subject.por.fl_str_mv |
Cheese yeasts Lactose fermentation Ethanol Aromatic compounds MALDI TOF Science & Technology |
topic |
Cheese yeasts Lactose fermentation Ethanol Aromatic compounds MALDI TOF Science & Technology |
description |
Canastra cheese is a cheese with geographical indication recognized by the Brazilian National Institute of Industrial Protection under number IG201002. It is produced in seven municipalities in the state of Minas Gerais in a region called Serra da Canastra. In thiswork, samples of milk, “pingo” (natural starter),whey and Canastra cheese were collected on a farm inMedeiros-MG/Brazil to evaluate the yeast microbiota and select yeasts for whey fermentation to produce ethanol and volatile aromatic compounds of relevance in the production of cheese. Thirtynine isolates capable of fermenting lactose in a synthetic medium were identified by MALDI-TOF as Kluyveromyces lactis (29), Torulaspora delbrueckii (7) and Candida intermedia (3). Eleven isolates of K. lactis and three of T. delbrueckii efficiently fermented lactose until 4th day, and due to this reason were selected for cheese whey fermentation with Brix 12, 14 and 18. Generally, the isolates T. delbrueckii B14, B35, and B20 and K. lactis B10 were the most effective regardless of the initial Brix value. The identification of these four isolates by MALDI TOF was confirmed by sequencing of the ITS region. In the fermentation of cheese whey 14 Brix, T. delbrueckii B14 and B35, respectively yielded 24.06 g/L and 16.45 g/L of ethanol, while K. lactis B10 was more efficient in the consumption of lactose. In sequential culture with K. lactis B10 inoculated 48 h after T. delbrueckii B14, 97.82% of the total sugars were consumed resulting in the production of 19.81 g/L ethanol and 39 aromatic volatile compounds. The most abundant compounds were 3-methyl-1-butanol, octanoic acid and ethyl decanoate, which are reported as important for the aroma and flavor of cheeses. Based in our results, B10 isolate inoculated 48 h after B14 isolate is a promising yeast inoculum to be used for fermentation of dairy substrates. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/43874 |
url |
http://hdl.handle.net/1822/43874 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Andrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina; Schwan, Rosane Freitas; Duarte, Whasley Ferreira, Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International, 91, 72-79, 2017 0963-9969 10.1016/j.foodres.2016.11.032 28290329 http://www.journals.elsevier.com/food-research-international/ |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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