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

• Published in: Food chemistry Vol. 145; pp. 464 - 472
• Main Authors: Price, Elliott J., Linforth, Robert S.T., Dodd, Christine E.R., Phillips, Carol A., Hewson, Louise, Hort, Joanne, Gkatzionis, Konstantinos
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: Aged; Biological and medical sciences; Blue cheese aroma; Cheese - analysis; Cheese - microbiology; Discrimination tests; Female; Flash profile; Food toxicology; Humans; Kluyveromyces - growth & development; Kluyveromyces lactis; Male; Medical sciences; Middle Aged; Napping; Odorants - analysis; Partial least squares regression; Penicillium roqueforti; SPME GC–MS; Toxicology; Yarrowia - growth & development; Yarrowia lipolytica; Napping; Flash profile; SPME GC–MS; Kluyveromyces lactis; Blue cheese aroma; Discrimination tests; Partial least squares regression; Yarrowia lipolytica; Ascomycota; Kluyveromyces marxianus var. lactis; Yeast; Regression; Concentration; Fungi; SPME GC-MS; Discrimination; Microbiological investigation; Partial; Development; Models; Aroma
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.08.081

•Yeast inoculum concentration influenced aroma production in a blue cheese model.•High concentration of Yarrowia lipolytica enhanced ketone production.•A high concentration of Kluyveromyces lactis reduced variation between replicates.•Models with different yeast concentrations were discernible by sensory perception. 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.