Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Price, Elliott J.; Linforth, Robert S.T.; Dodd, Christine E.R.; Phillips, Carol A.; Hewson, Louise; Hort, Joanne; Gkatzionis, Konstantinos

Abstract

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K. lactis, with Penicillium roqueforti, were analysed using instrumental and sensory analysis. Different concentrations of Y. lipolytica produced important changes in the aroma profiles of microbiological models, analysed by solid-phase microextraction (SPME GC-MS). Sensory analysis with discrimination tests showed differences were detectable via human perception but did not concern the similarity to blue cheese odour. Increasing the inoculum concentration of K. lactis resulted in decreased variation between replicates. Partial least squares (PLS) regression on Flash profile data showed models inoculated with low concentrations of K. lactis exhibited blue cheese-related attributes, associated with increased ketone production. Results suggest that controlling the amount of Y. lipolytica and K. lactis during production offers potential to manipulate blue cheese aroma development. © 2013 Published by Elsevier Ltd. All rights reserved.

Citation

Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

• Journal Article Type: Article
• Acceptance Date: Aug 19, 2013
• Online Publication Date: Aug 29, 2013
• Publication Date: Feb 15, 2014
• Deposit Date: Sep 1, 2017
• Journal: Food Chemistry
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 145
• Pages: 464-472
• DOI: https://doi.org/10.1016/j.foodchem.2013.08.081
• Keywords: Blue cheese aroma, Yarrowia lipolytica, Kluyveromyces lactis, SPME GC–MS, Napping®, Flash profile, Discrimination tests, Partial least squares regression
• Public URL: https://nottingham-repository.worktribe.com/output/1109373
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0308814613011758?via%3Dihub
• PMID: 00032768