The Mycota 10 Industrial Applications Bearbeitet von Martin Hofrichter 2nd ed. 2010. Buch. xxiii, 485 S. Hardcover ISBN 978 3 642 11457 1 Format (B x L): 0 x 0 cm Weitere Fachgebiete > Chemie, Biowissenschaften, Agrarwissenschaften > Botanik > Mykologie Zu Inhaltsverzeichnis schnell und portofrei erhältlich bei Die Online-Fachbuchhandlung beck-shop.de ist spezialisiert auf Fachbücher, insbesondere Recht, Steuern und Wirtschaft. Im Sortiment finden Sie alle Medien (Bücher, Zeitschriften, CDs, eBooks, etc.) aller Verlage. Ergänzt wird das Programm durch Services wie Neuerscheinungsdienst oder Zusammenstellungen von Büchern zu Sonderpreisen. Der Shop führt mehr als 8 Millionen Produkte. 1 Production of Bread, Cheese and Meat 1 2 1 1 KLAUS GORI ,METTE DINES CANTOR ,MOGENS JAKOBSEN ,LENE JESPERSEN CONTENTS world, where ancient technologies have survived I. Introduction . ..................................... 3 and can be experienced today. In the industrialised II. Bread ............................................... 4 part of the world, these methods remained in use A. Baker’s Yeast . ................................ 4 and did not change until late in the eighteenth B. Technological Properties of Baker’s Yeast . 5 century when yeast was first propagated for direct C. Manufacture of Baker’s Yeast . ............ 6 III. Cheese. ..................................... 7 use in bread making in the Netherlands by the A. Yeasts. .......................................... 7 so-called Dutch method, which had a very low 1. Debaryomyces hansenii. 7 efficiency. As a result of the work of Louis Pasteur 2. Yarrowia lipolytica . 10 and the Danish botanists Emil Christian Hansen 3. Geotrichum candidum (perfect: and Alfred Jørgensen and others in the late nine- Galactomyces candidus).................... 11 4. Saccharomyces cerevisiae. 11 teenth century, the role of oxygen in yeast propa- B. Filamentous Fungi . ...................... 12 gation was realised, the anaerobic condition of 1. Blue Mould Cheeses . ...................... 12 fermentation (“life without oxygen”) was under- 2. White Mould Cheeses ...................... 15 stood, Saccharomyces cerevisiae was described and C. Microbial Interactions in Cheeses Involving Yeast and Filamentous Fungi. ............ 16 the use of pure cultures was introduced. This was a IV. Meat . ............................................... 18 very significant breakthrough for the industria- V. Conclusions . ..................................... 19 lised production of baker’s yeast. A similar process References.......................................... 20 improvement followed in 1920, with the introduc- tion of the “fed-batch” process. In this process, sugar is fed incrementally during yeast propaga- I. Introduction tion, avoiding repressions and leading to increased biomass production. It forms the basis of commer- Historic references to the fermentation of dough cial processes used today for manufacturing for baking and the fermentation of beer originate baker’s yeast and has developed into a highly cen- from the Sumerians and the Babylonians and, tralised industry offering a cheap bulk commodity. under the Pharaohs in ancient Egypt, the brewing This is contrary to the historical development of of beer was a trade (Jørgensen 1948). At that time, other industrial yeast cultures like brewer’s yeast the fermentation of bread was achieved by using a (Jørgensen 1948). For reviews on the history of mixture of yeast and lactic acid bacteria main- baker’s yeast, see Rose and Vijayalakshmi (1993) tained in a dough medium. After each fermenta- and Jenson (1998). tion, a portion of the dough was retained for In cheese, the role of yeast is not yet fully starting the next batch or a close connection with understood, but the yeast seems to take part in beer brewing was established so that surplus yeast several microbial interactions important for the from breweries was used for production of bread. fermentation and maturation process of several These same methods are still used in certain cheeses (Jakobsen and Narvhus 1995). The species regions in Africa and probably other parts of the of particular interest are Debaryomyces hansenii (anamorph: Candida famata), Yarrowia lipolytica (anamorph: Candida lypolytica), Geotrichum can- 1 Department of Food Science, Faculty of Life Sciences, University didum (teleomoprph: Galactomyces candidus)and of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark; e-mail: [email protected], [email protected] S. cerevisiae. Furthermore, for the filametous fungi, 2INNOVATION-Strains, Chr. Hansen A/S, Bøge aue´ 10–12, 2970 the use of Penicillium roqueforti and P. camemberti Hørshalm, Denmark has a long history in cheese production. According Industrial Applications, 2nd Edition The Mycota X M. Hofrichter (Ed.) © Springer-Verlag Berlin Heidelberg 2010 4 K. Gori et al. to early records, names of blue and white mould are described by Dirar (1993) and in other parts of cheeses are dated to the year 879 for Gorgonzola, Africa various cereal dough fermentations, like 1070 for Roquefort, 1785 for Stilton and 1791 for kenkey made from fermented maize dough in Camembert (Robinson 1995). These cultures are Ghana (Halm et al. 1993), play a substantial role important starter cultures, which are commercially in the daily food intake. A review on yeast in tradi- available and widely used by the dairy industry. tional African food is given by Jespersen (2003). Their technological properties have been studied In most cases, the dominant yeast appears over a number of years and, although not fully to be S. cerevisiae Meyen ex E.C. Hansen with understood, useful information has been collected the taxonomic delimitation given by Vaughan- as reviewed by Gripon (1993). Martini and Martini (1998). It is considered the Compared with bread and cheese, meat is the principal species responsible for cereal fermenta- least developed area concerning the use of yeast tion and bread making as well as alcoholic fer- and filamentous fungi as starter cultures. Apart mentations, except for fermentation of lager beer. from a few examples of using P. nalgiovense for Several methods based on molecular techni- surface ripening of sausages and D. hansenii for ques have been reported for subspecies typing of fermentation of sausages and other meat pro- Saccharomyces spp., one of the most popular ducts, limited information is available. The role methods has been determination of chromosome of micro-organisms is unclear, but bacteria rather length polymorphism, e.g. by pulse field gel elec- than fungi appear to be responsible for flavour trophoresis (PFGE) as done for S. cerevisiae iso- development in fermented meat (Montel et al. lates from spontaneously fermented maize dough 1998). However, several important meat products in Ghana by Hayford and Jespersen (1999). like Parma and Serrano hams are still spontane- ously fermented and the possible role of yeasts As chromosome length polymorphism is evident among and mycelial fungi has not been studied in detail. the isolates, the technique clearly shows that several sub- An increasing interest is seen in research work species are involved in the fermentation process. Further, the observed chromosome profiles are quite similar to leading to the understanding of the role of chromosome profiles observed for baker’s yeast. According micro-organisms in traditional spontaneously fer- to general experience, the genomic stability of individual mented meat products including the significance strains of baker’s yeast appears to be high (Gasent-Ramirez of yeast and mycelial fungi. For a review on fungal et a1. 1999). ripening of meat, see Cook (1995), Lu¨cke (1998) Other molecular methods which seem to be well ac- cepted for species recognition and clarification of phylo- and Sunesen and Stahnke (2003). genetic relationships are based on sequencing of rDNA, such as the ribosomal internal transcribed spacer (ITS) region (Montrocher et a1. 1998), or sequencing of the Dl/ II. Bread D2 domain of the large subunit (26S) rDNA (Kurtzman and Robnett 1998). Functional genomics and proteomics are also valuable tools in clarification of strain differentia- A. Baker’s Yeast tion and elucidation of the relationship between geno- and phenotypes (Garrels et a1. 1997; Joubert et a1. 2000). Yeast-fermented breads in Europe and the United States are mostly based on wheat, although rye Mixed cultures of yeast species may occur is commonly used for some popular bread types in bakeries depending on the type of flour used in Scandinavia and other northern European and other conditions employed (Jenson 1998; countries. A large variety of bread is produced, Hammes et al. 2005). Other than S. cerevisiae and the European tradition for consumption of species are of interest, because they may be better bread seems to spread over the world, including suited for applications where S. cerevisiae cannot regions like South-East Asia and Africa, as a result meet desired technological properties, like resis- of the strong impact of European eating habits. tance to osmotic stress, freezing and thawing Traditional bread making in Africa does not seem (Jenson 1998; Hammes et al. 2005). to be widely known, but strong traditions exist for fermentation of cereals, with yeast playing a signifi- An alternative baker’s yeast could be Kazachstania exigua cant role, especially in co-cultures with lactic acid (previously Saccharomyces exiguus) Rees ex E.C. Hansen bacteria, as was also the case in the past in Europe. or its anamorph form Candida holmii (Jørgensen),