The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu

Abstract Six strains of Debaryomyces hansenii var. hansenii and Yarrowia lipolytica, respectively, originating from blue mould cheeses were examined for their potential use as starter cultures for the production of Danablu in laboratory studies. D. hansenii showed strong growth and assimilation of lactose, galactose, lactate and five out of six strains assimilated citric acid under the environmental conditions prevailing in Danablu during maturation at 10°C. Y. lipolytica was more sensitive to NaCl and did not assimilate lactose and galactose. Both yeasts hydrolysed tributyrin with the highest activity observed for Y. lipolytica. D. hansenii showed little if any release of free fatty acids from butterfat at 10°C. Y. lipolytica was strongly lipolytic. The strains of D. hansenii were not able to hydrolyse casein at 10°C whereas 4 of the 6 strains of Y. lipolytica degraded all components of the casein. Strain-specific interactions, in cheese agar resulting in inhibition of mycelial growth and sporulation of P. roqueforti was observed, especially for Y. lipolytica.

[1]  L. Bisson,et al.  Survey of Yeast Acid Proteases for Effectiveness of Wine Haze Reduction , 1990, American Journal of Enology and Viticulture.

[2]  V. Loureiro,et al.  Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese. , 1998, International journal of food microbiology.

[3]  M. Wyder.  Identification and characterisation of the yeast flora in kefyr and smear ripened cheese , 1998 .

[4]  L. J. Wickerham,et al.  Carbon Assimilation Tests for the Classification of Yeasts , 1948, Journal of bacteriology.

[5]  K. Jensen,et al.  The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti. , 1999, International journal of food microbiology.

[6]  M. Jakobsen,et al.  Yeasts associated with Danablu , 1998 .

[7]  A. Nichol,et al.  Enzymic browning in mould ripened cheeses , 1993 .

[8]  P. Solberg,et al.  Tributyrate as a substrate for the determination of lipase activity in milk , 1975, Journal of Dairy Research.

[9]  H. Kurata,et al.  Proteolytic and lipolytic activities of psychrophilic and psychrotrophic yeasts isolated from chilled household foods and raw seafoods , 1983 .

[10]  J. Gripon,et al.  The chemistry of flavour and texture generation in cheese , 1982 .

[11]  B. B. Sørensen.  Lipolysis of pork fat by the meat starter culture Debaryomyces hansenii at various environmental conditions. , 1997, International journal of food microbiology.

[12]  A. Nichol,et al.  Browning defects in mould ripened cheese , 1996 .

[13]  J. Schnürer,et al.  Inhibition of the growth of grain-storage molds in vitro by the yeast Pichia anomala (Hansen) Kurtzman , 1993 .

[14]  M. Wisniewski,et al.  Characterization of the biocontrol activity of Debaryomyces hansenii in the control of Penicillium digitatum on grapefruit , 1989 .

[15]  S. M. el-Din,et al.  Distribution of extracellular proteolytic activities among various yeast. , 1979, Zentralblatt für Bakteriologie Parasitenkunde Infektionskrankheiten und Hygiene Zweite Naturwissenschaftliche Abteilung Mikrobiologie der Landwirtschaft der Technologie und des Umweltschutzes.

[16]  S. Meyers,et al.  Extracellular proteinases of yeasts and yeastlike fungi. , 1968, Applied microbiology.

[17]  N. Uden,et al.  Isolation of proteolytic psychrotrophic yeasts from fresh raw seafoods , 1992 .

[18]  L. Vannini,et al.  Yarrowia lipolytica as potential ripening agent in milk products , 1998 .

[19]  T. K. Hansen,et al.  Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses. , 1998, International journal of food microbiology.

[20]  M. Gobbetti,et al.  Microbiology and biochemistry of gorgonzola cheese during ripening , 1997 .

[21]  H. Samuelsen,et al.  The combined effects of environmental conditions on lipolysis of pork fat by lipases of the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii. , 1996, International journal of food microbiology.