Yeasts from traditional cheeses for potential applications

Abstract

Yeasts are associated with the secondary flora of many cheese types. Some yeast species such as Debaryomyces hansenii, Yarrowia lipolytica, Geotrichum candidum, Kluyveromyces lactis, Kluyveromyces marxianus, Candida zeylanoides, Candida utilis, Candida kefyr, and Saccharomyces cerevisiae can be frequently isolated from different traditional cheeses. By their metabolic activities, they may either cause spoilage or contribute to the cheese ripening process by causing desirable biochemical changes. Yeasts may contribute to cheese ripening by the metabolism of lactic acid, which in turn increases the pH and favors bacterial growth, as well as by their proteolytic and lipolytic activities, and metabolism of lactose, glucose, galactose, and organic acids. There are also reports about the interaction of yeasts with other microorganisms during cheese ripening. Because of their positive attributes, the yeast strains isolated from different traditional cheeses are proposed to be used as adjunct starters in cheese production. Yeasts originated from traditional cheeses may also be used as starter culture candidates in the production of other foods or they may be evaluated in biotechnological processes based on their biochemical traits.