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Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

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Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices Occurrence of Yeasts in White-Brined Cheeses Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices Geronikou, Athina; Srimahaeak, Thanyaporn; Rantsiou, Kalliopi; Triantafillidis, Georgios; Larsen, Nadja; Jespersen, Lene Published in: Frontiers in Microbiology DOI: 10.3389/fmicb.2020.582778 Publication date: 2020 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Geronikou, A., Srimahaeak, T., Rantsiou, K., Triantafillidis, G., Larsen, N., & Jespersen, L. (2020). Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices. Frontiers in Microbiology, 11, [582778]. https://doi.org/10.3389/fmicb.2020.582778 Download date: 28. sep.. 2021 fmicb-11-582778 October 13, 2020 Time: 18:44 # 1 REVIEW published: 15 October 2020 doi: 10.3389/fmicb.2020.582778 Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices Athina Geronikou1, Thanyaporn Srimahaeak1, Kalliopi Rantsiou2, Georgios Triantafillidis3, Nadja Larsen1* and Lene Jespersen1 1 Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark, 2 Department of Agricultural, Forestry and Food Sciences, University of Turin, Turin, Italy, 3 Jotis S.A., Food Industry, Athens, Greece Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate Edited by: the hazard and trace routes of contamination, the exact taxonomic classification Maria Cristina D. Vanetti, Universidade Federal de Viçosa, Brazil of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA Reviewed by: sequencing, various genotyping techniques, and, to some extent, advanced phenotypic Svetoslav Todorov, identification technologies. Even though these technologies are state of the art at the University of São Paulo, Brazil Guillermo Hugo Peralta, scientific level, they are only hardly implemented at the industrial level. Quality defects, CONICET Instituto de Lactología caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities Industrial (INLAIN), Argentina and metabolism of fermentable carbohydrates, leading to production of metabolites *Correspondence: (CO , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and Nadja Larsen 2 [email protected] resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at Specialty section: This article was submitted to each specific dairy, product characteristics, nutrients availability, and interactions with Food Microbiology, the co-existing microorganisms. To prevent and control yeast contamination, different a section of the journal strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) Frontiers in Microbiology have been introduced in white-brined cheese production. These strategies include Received: 13 July 2020 Accepted: 14 September 2020 milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic Published: 15 October 2020 and modified atmosphere packaging. Though a lot of research has been dedicated Citation: to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined Geronikou A, Srimahaeak T, Rantsiou K, Triantafillidis G, Larsen N cheeses, is still insufficiently understood. This review aims to summarize the current and Jespersen L (2020) Occurrence knowledge on the identification of contaminant yeasts in white-brined cheeses, their of Yeasts in White-Brined Cheeses: occurrence and spoilage potential related to different varieties of white-brined cheeses, Methodologies for Identification, Spoilage Potential and Good their interactions with other microorganisms, as well as guidelines used by dairies to Manufacturing Practices. prevent cheese contamination. Front. Microbiol. 11:582778. doi: 10.3389/fmicb.2020.582778 Keywords: white-brined cheese, spoilage yeasts, yeast identification, off-flavors, microbial interactions, GMP Frontiers in Microbiology| www.frontiersin.org 1 October 2020| Volume 11| Article 582778 fmicb-11-582778 October 13, 2020 Time: 18:44 # 2 Geronikou et al. Spoilage Yeasts in White-Brined Cheese INTRODUCTION composition of milk, nutrients availability, interactions with co-existing microorganisms, production, and storage conditions Cheese making, particularly of white-brined cheeses, is one of (Soliman and Aly, 2011; Buehler et al., 2017; Laèanin et al., the oldest dairy technologies, originated from the Mediterranean 2017). Furthermore, it is well known that yeasts differ in their region and the Middle East more than 8000 years ago. Most biochemical functions and metabolic activities and, consequently, recent scientific literature has been dedicated to white-brined in their spoilage behavior (Akabanda et al., 2013; Haastrup et al., cheeses produced in the Balkan Peninsula region, Turkey, 2018; Bayili et al., 2019). In this context, accurate taxonomic Northern Africa, European countries, and some parts of Asia identification of yeast species and yeast genotyping to the strain and Latin America (Hayaloglu, 2017). Today, many varieties of level are essential to evaluate the spoilage potential of any white-brined cheeses, with typical representatives being Feta and yeast contaminants. However, despite the importance of yeasts Feta-type cheeses, are produced and consumed worldwide. Only as spoilage microorganisms in white-brined cheeses, limited in Greece, production of Feta exceeds 110,000 tons per year knowledge exists on the spoilage potential of the different yeast (Hellenic Statistical Authority, 2018). White-brined cheeses are species and the specific traits, leading to their quality defects. The made from goat, sheep or cow milk, or a mixture of milks, and aim of the present review is, therefore, to give an overview on characterized by a creamy smooth texture and a mild salty and/or state-of-the-art technologies for identification and detection of acidic taste. Traditionally, Feta-type cheeses were solely made spoilage yeasts, the diversity of yeast species able to cause quality from raw milk, but, nowadays, industrial dairies pasteurize the defects in white-brined cheeses, extrinsic and intrinsic factors milk and use commercial starter cultures. Manufacture of the influencing their spoilage potential, the role of bio-protective white-brined cheeses includes milk pasteurization, addition of cultures and other microbial interactions, as well as the routes of the starter cultures and rennet, followed by milk coagulation and contamination and good manufacturing practices. curd formation. Afterwards, curd is drained in molds, cut into pieces, salted (dry or in brine) and ripened in brine for typically several months (Hayaloglu, 2017). IDENTIFICATION AND DETECTION OF Yeasts are widely spread in dairy production and frequently found in raw milk, brine, air, production surfaces, cheese YEASTS IN DAIRY PRODUCTS vat and cloth, curd cutting knife, etc. (Sharaf et al., 2014; Banjara et al., 2015). In some types of cheeses, such as blue- Conventional and Molecular-Biological veined and smear-ripened cheese, yeasts can be used as adjunct Methodologies for Species Identification cultures, affecting the ripening process, formation of aroma Traditional methods of yeast identification in dairy products compounds, and interaction with starter cultures (Ferreira are based on macro- and micro-morphological observations and Viljoen, 2003; Kesenka¸s and Akbulut, 2008; Gori et al., and physiological characteristics, such as growth requirements, 2013; Ryssel et al., 2015). In white-brined cheeses, yeasts are assimilation, and fermentation of carbohydrates and nitrogen not included as starter cultures and frequently referred as (Garnier et al., 2017a). Phenotypic indicators, however, are contaminants, though, sometimes, they are a part of secondary highly heterogeneous and uncertain, as different yeast species microflora (Kesenka¸sand Akbulut, 2008). The most frequent might exhibit close morphological and physiological features. yeast species in white-brined cheeses are Debaryomyces hansenii, Traditional culturing techniques are commonly combined with Geotrichum candidum, Kluyveromyces lactis, Kluyveromyces molecular approaches to identify yeast species, associated with marxianus, Saccharomyces cerevisiae, Trichosporon cutaneum, different types of dairy products and production environments. Yarrowia lipolytica, and Candida spp. (Golic´ et al., 2013; Karasu- Currently, sequencing of the D1/D2 region of the 26S rRNA Yalcin et al., 2017). It should be noted, that G. candidum was gene and the internal transcribed spacer (ITS) domains (ITS1 formerly recognized as the anamorph form of Galactomyces and ITS2) divided by the conserved 5.8S rRNA gene, are the geotrichum (De Hoog et al., 1998) and, as such, both species most frequently used molecular methods of yeast identification names have been used more or less randomly in dairy literature.
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