« Previous AbstractSex differences in expression and differential regulation by androgen and estrogen of two odorant-binding tear lipocalins in lacrimal glands of immature hamsters    Next AbstractPlasma membrane localization is required for RGS4 function in Saccharomyces cerevisiae »

Foods

Title:		"Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr"
Author(s):		Srimahaeak T; Petersen MA; Lillevang SK; Jespersen L; Larsen N;
Address:		"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark. Arla Foods Innovation Centre, Agro Food Park 19, 8200 Aarhus, Denmark"
Journal Title:		Foods
Year:		2022
Volume:		20220616
Issue:		12
Page Number:		-
DOI:		10.3390/foods11121776
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA gene. K. marxianus yeasts were grown in skyr to high numbers, generating large amounts of volatile organic compounds (VOC) associated with off-flavours, among them were alcohols (3-methyl-1-butanol, 2-methyl-1-propanol and 1-hexanol), esters (ethyl acetate and 3-methylbutyl acetate) and aldehydes (hexanal, methylbutanal and methylpropanal). Growth of P. kudriavzevii Pk1 led to moderate increases in several alcohols and esters (mostly, 3-methyl-1-butanol and ethyl acetate), whereas only minor shifts in VOCs were associated with T. delbrueckii Td2. The levels of the key aroma compounds, diacetyl and acetoin, were significantly decreased by all K. marxianus strains and P. kudriavzevii Pk1. In contrast to the other yeast species, K. marxianus was able to utilize lactose, producing ethanol and carbon dioxide. Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage"
Keywords:		Kluyveromyces marxianus skyr spoilage volatile compounds yeasts;
Notes:		"PubMed-not-MEDLINESrimahaeak, Thanyaporn Petersen, Mikael Agerlin Lillevang, Soren K Jespersen, Lene Larsen, Nadja eng Danish Dairy Research Foundation/ Royal Thai Government Scholarship/ Switzerland 2022/06/25 Foods. 2022 Jun 16; 11(12):1776. doi: 10.3390/foods11121776"