Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

2021 ◽  
Author(s):  
Mariana Valdez Castillo ◽  
Hamed Tahmasbi ◽  
Vinayak Laxman Pachapur ◽  
Satinder Kaur Brar ◽  
Dajana Vuckovic ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Debaryomyces Hansenii ◽  
Fusel Alcohols

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

scholarly journals Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2340
Author(s):  
Beatriz García-Béjar ◽  
Daniel Sánchez-Carabias ◽  
Marina Alarcon ◽  
María Arévalo-Villena ◽  
Ana Briones
Keyword(s):  
Debaryomyces Hansenii ◽  
Its Region ◽  
Maturation Process ◽  
Game Meat ◽  
Wild Yeast ◽  
Fusel Alcohols ◽  
Yeast Community ◽  
Fermented Sausages ◽  
Autochthonous Yeast ◽  
Pork Sausages

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Debaryomyces hansenii, Kazachstania servazzii, and Wickerhamomyces anomalus were isolated in both pork and game samples. The PCR-RAPD technique differentiated between 26 and 18 strains from pork and game meat sausages, respectively. The physicochemical parameters and their relationship with the yeast community were also studied. The antioxidant and anti-lipid peroxidation capability were analyzed and the 70% and 50% of the tested strains showed these abilities, respectively. Moreover, the biocontrol capability against mycotoxigenic molds was found in 19 strains, but better results were observed in game meat yeasts. On the other hand, almost 30% of strains produce a pleasant olfactory aroma, and volatile compounds associated with the yeast pathway metabolic during the maturation process have been characterized such as esters, aldehydes, fusel alcohols, etc. This study has allowed a better understanding of the biodiversity of this type of food, as well as selecting potential yeast strains for their future use as starters.

Immobilized Kluyveromyces marxianus cells in carboxymethyl cellulose for production of ethanol from cheese whey: experimental and kinetic studies

2016 ◽  
Vol 39 (9) ◽  
pp. 1341-1349 ◽  
Author(s):  
Fatemeh Roohina ◽  
Maedeh Mohammadi ◽  
Ghasem D. Najafpour
Keyword(s):  
Kluyveromyces Marxianus ◽  
Carboxymethyl Cellulose ◽  
Cheese Whey ◽  
Kinetic Studies

Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15

2010 ◽  
Vol 34 (8) ◽  
pp. 1263-1266 ◽  
Author(s):  
Y. Oda ◽  
K. Nakamura ◽  
N. Shinomiya ◽  
K. Ohba
Keyword(s):  
Sugar Beet ◽  
Ethanol Fermentation ◽  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Thick Juice

scholarly journals Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira

2020 ◽  
Vol 51 (6) ◽  
pp. 605-610
Author(s):  
Manuela Zadravec ◽  
Tomislav Mikuš ◽  
Mario Mitak ◽  
Maja Kiš ◽  
Sanja Furmeg ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii ◽  
Rhodotorula Mucilaginosa ◽  
Pichia Kudriavzevii ◽  
Issatchenkia Orientalis

Kvasci su česti zagađivači mliječnih proizvoda, međutim, koriste se i kao starter kulture za poboljšavanje svojstava finalnog proizvoda. Njihova prisutnost u povećanom broju može prouzročiti nepoželjne promjene mliječnih proizvoda, kao što su neugodan miris, okus i izgled. Klasična identifikacija kvasaca na temelju morfoloških i biokemijskih svojstava spora je i nepouzdana. Cilj rada bio je identificirati kvasce iz 30 uzoraka mlijeka i svježeg sira te ustvrditi pripadaju li izolirani kvasci u poželjne ili nepoželjne vrste, odnosno predstavljaju li potencijalni rizik po zdravlje ljudi. Izolirani kvasci identificirani su sekvenciranjem D1/D2 regije gena 28 S rRNK. Dobivenim sekvencama ustvrđeno je da izolirani kvasci pripadaju vrstama: Kluyveromyces marxianus, Candida tropicalis, Trichosporon coremiiforme, Rhodotorula mucilaginosa, Trichosporon ovoides, Pichia kudriavzevii, Issatchenkia orientalis, koje se smatraju kvascima zagađenja te Debaryomyces hansenii vrsti koja se može koristiti i kao starter kultura. S obzirom da kvasci nisu termorezistentni mikroorganizmi, trebali bi biti uklonjeni tijekom pasterizacije, no u tradicionalnom načinu proizvodnje sira mlijeko se termički ne obrađuje, stoga je povećan rizik od pojavnosti kvasaca u finalnom proizvodu. Izolirane se vrste vrlo često nalaze i u okolišu i/ili na ljudima, odnosno životinjama. Stoga se nameće zaključak kako se glavnina kontaminacije kvascima događa kao posljedica neadekvatne higijenske prakse.

scholarly journals Effect of pH in the bioethanol production from cheese whey using the yeast Kluyveromyces marxianus

2009 ◽  
Vol 3 (2) ◽  
pp. 83-85
Author(s):  
M. Seethalakshmi ◽  
◽  
M. Sankar ◽  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Bioethanol Production ◽  
Effect Of Ph

A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods

2000 ◽  
Vol 63 (5) ◽  
pp. 651-654 ◽  
Author(s):  
M. ISABEL de SILÓNIZ ◽  
MARÍA-JOSÉ VALDERRAMA ◽  
JOSÉ M. PEINADO
Keyword(s):  
Kluyveromyces Marxianus ◽  
Solid Medium ◽  
Debaryomyces Hansenii ◽  
Chromogenic Substrates ◽  
Specific Detection ◽  
Chromogenic Medium ◽  
Dark Blue

A selective and differential solid medium for the specific detection of some common yeasts frequently causing spoilage in intermediate moisture foods is described. The principle of the method is based on the detection of two enzymes, βglucosidase and β-galactosidase, using the chromogenic substrates salmon-Gluc and X-Gal. Over 140 yeasts and bacteria were tested, and Debaryomyces hansenii and Kluyveromyces marxianus strains produced salmon and dark blue colonies, respectively, thus permitting their clear discrimination from other yeasts common in intermediate moisture foods. The medium was very satisfactory when intermediate moisture foods were tested.

scholarly journals Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107901
Author(s):  
Laura Peréz-Través ◽  
Rosa de Llanos ◽  
Allen Flockhart ◽  
Lydia García-Domingo ◽  
Marizeth Groenewald ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Debaryomyces Hansenii ◽  
Wickerhamomyces Anomalus

Direct conversion of cheese whey to polymalic acid by mixed culture of Aureobasidium pullulans and permeabilized Kluyveromyces marxianus

2021 ◽  
pp. 125443
Author(s):  
Jun Xia ◽  
Jianlong He ◽  
Jiaxing Xu ◽  
Xiaoyan Liu ◽  
Zhongyang Qiu ◽  
...  
Keyword(s):  
Mixed Culture ◽  
Kluyveromyces Marxianus ◽  
Aureobasidium Pullulans ◽  
Cheese Whey ◽  
Direct Conversion ◽  
Polymalic Acid
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