Biochemical and Microbiological Changes in Cheese Inoculated with Yarrowia Lipolytica Yeast

• Autorzy: Marek Szołtysik , Anna Dąbrowska , Konrad Babij , Marta Pokora , Aleksandra Zambrowicz , Xymena Połomska , Maria Wojtatowicz , Józefa Chrzanowska

Warianty tytułu

Zmiany biochemiczne i mikrobiologiczne w serze wyprodukowanym przy udziale drożdży Yarrowia lipolytica

• Języki publikacji: EN

Abstrakty

EN

A Yarrowia lipolytica JIIlc yeast strain, isolated from the Polish 'Rokpol' mould cheese, was used as an adjunct culture in the production of a Dutch-type cheese. Its effect on the microbiological and biochemical characteristics of the cheese was evaluated in this research study. Milk used to produce the cheese was inoculated with 105 cfu/mL yeast cells. During the ripening process, the yeast population grew systematically to reach a maximum level of 7.9 log cfu/g in the sixth week of maturation, whereas the number of lactic acid bacteria increased until the fourth week of ripening. Thereafter, the number of microorganisms in the both groups decreased. After 8 weeks of ripening, the pH value of cheese inoculated with yeasts was significantly higher than that of the control cheese sample (produced without those microorganisms) and reached the levels of 6.37 and 5.47, respectively. In the experimental cheeses, it was also found that the utilization rate of lactic and citric acids was higher. Additionally, the concentration levels of water-soluble nitrogen (WSN) and free amino groups (FAG) in the experimental cheeses were about twice as high as in the control cheese sample. A more intensive proteolysis in the experimental cheese was accompanied by a higher accumulation of biogenic amines, especially of tyramine, putrescine, and 2-phenylethylamine; in the experimental cheese, after 8 weeks, their contents amounted to: 167.01, 77.90, and 69.54 mg/100 g, respectively. In contrast, the concentration of histamine was similar in both cheeses (9.47 and 9.81 mg/100 g in the control and experimental cheese samples, respectively). Also, the experimental cheese revealed more pronounced lipolysis resulting in a higher accumulation of free fatty acids, especially of butyric, myristic, palmitic, stearic, and oleic acids. It can be concluded that the Y. lipolytica JII1c grew well in the cheese causing the ripening process of the cheese to significantly accelerate. (original abstract)

Szczep drożdży Yarrowia lipolytica JII1c wyizolowany z sera Rokpol z przerostem pleśni zastosowany został jako kultura wspomagająca do produkcji sera typu holenderskiego. W pracy oceniano jego wpływ na właściwości biochemiczne wyprodukowanego sera oraz na rozwój mikroflory. Mleko użyte do produkcji sera zostało zaszczepione komórkami drożdży w ilości 105 jtk/mL. Podczas dojrzewania liczba drożdży systematycznie wzrastała, osiągając w szóstym tygodniu dojrzewania poziom maksymalny 7,9 log jtk/g, natomiast liczba bakterii mlekowych wzrastała jedynie do czwartego tygodnia dojrzewania. W kolejnych tygodniach dojrzewania liczba obu grup drobnoustrojów stopniowo malała. Po 8 tygodniach dojrzewania pH sera, do którego wprowadzono drożdże, było znacząco wyższe w porównaniu z serami kontrolnymi wyprodukowanymi bez udziału tych mikroorganizmów i osiągnęło wartość odpowiednio 6,37 i 5,47. W doświadczalnych serach obserwowano także intensywniejsze przemiany kwasu mlekowego i cytrynowego, a oznaczone wartości azotu rozpuszczalnego (WSN) i wolnych grup aminowych (FAG) były około 2-krotnie wyższe. Intensywniejszej proteolizie w serach otrzymanych przy udziale drożdży Yarrowia lipolytica towarzyszyła także wyższa zawartość amin biogennych, zwłaszcza tyraminy, putrescyny i 2-fenyloetylaminy. Ich ilości, w przeliczeniu na 100 g sera, wynosiły w 8. tygodniu dojrzewania odpowiednio 167,01, 77,90 i 69,54 mg. Stężenie histaminy w serach badanych i kontrolnych było zbliżone i wynosiło 9,81 i 9,47 mg w 100 g sera. Intensywniejszą lipolizę odnotowano w serach eksperymentalnych, co spowodowało większe stężenie wolnych kwasów tłuszczowych, zwłaszcza masłowego, mirystynowego, palmitynowego, stearynowego i oleinowego. Wykazano, że szczep drożdży Y. lipolytica JII1c wprowadzony do sera wpływał na przyspieszenie procesu jego dojrzewania.(abstrakt oryginalny)

Słowa kluczowe

EN

Food; Food products study; Food production; Technological processes; Quality of food products; Dairy industry; Cheeses

PL

Żywność; Badanie produktów spożywczych; Produkcja żywności; Procesy technologiczne; Jakość produktów żywnościowych; Przemysł mleczarski; Sery

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 20 (2013)
• Numer: nr 4 (89)
• Strony: 49--64

Twórcy

autor

Marek Szołtysik

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Anna Dąbrowska

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Konrad Babij

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Marta Pokora

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Aleksandra Zambrowicz

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Xymena Połomska

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Maria Wojtatowicz

• Uniwersytet Przyrodniczy we Wrocławiu

autor

Józefa Chrzanowska

• Uniwersytet Przyrodniczy we Wrocławiu

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