ArticleMicrobiologyOpen2018
Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.
Article in MicrobiologyOpen, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Unlocking the potential ofFrontiers in microbiology · 2024Article
- Advances in the Application of the Non-Conventional YeastJournal of fungi (Basel, Switzerland) · 2023Review
- The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.Microorganisms · 2022Article
- Spoilage Potential of Contaminating Yeast SpeciesFoods (Basel, Switzerland) · 2022Article
- Native and non-native host assessment towards metabolic pathway reconstructions of plant natural products.Biotechnology reports (Amsterdam, Netherlands) · 2021Review
- Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated WithFrontiers in microbiology · 2021Article
- A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.Frontiers in microbiology · 2021Review
- Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria.Journal, genetic engineering & biotechnology · 2020Article
- Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP.Food science & nutrition · 2020Article
- Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.Frontiers in microbiology · 2020Article
- Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.MicrobiologyOpen · 2018Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese-like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N-X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3-methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.
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