Yeasts in different types of cheese

Abstract

Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera <i>Candida</i>, <i>Clavisporalus</i>, <i>Cryptococcus</i>, <i>Debaryomyces</i>, <i>Geotrichum</i>, <i>Issatchenkia</i>, <i>Kazachstania</i>, <i>Kluyveromyces</i>, <i>Kodemaea</i>, <i>Pichia</i>, <i>Rhodotorula</i>, <i>Saccharomyces</i>, <i>Saturnispora</i>, <i>Torulaspora</i>, <i>Trichosporon</i>, <i>Yarrowia</i> and <i>ZygoSaccharomyces</i>. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.