酵母是奶酪的重要组成部分,尤其是手工的。本研究回顾了酵母在不同奶酪品种中的发生以及酵母在奶酪制作过程中的作用。使用分子方法进行鉴定和菌株分型扩展了奶酪中酵母多样性的知识。为了研究酵母在不同奶酪类型中的发生,使用了七个类别,即:1)硬,2)半硬,3)软,其中包括软面食和乳清干酪,4)白色盐水奶酪,5)模具表面成熟,6)细菌表面成熟的奶酪,和7)蓝色奶酪。对于一些奶酪类型,酵母菌是主要的微生物群,至少在他们成熟过程的一部分,而对于其他类型,酵母不存在。工业制造的奶酪和手工奶酪之间的差异已经说明。手工奶酪拥有各种各样的酵母种类,主要属于念珠菌属,Clavisporalus,隐球菌,去细菌,Geotrichum,Issatchenkia,Kazachstania,克鲁维酵母,Kodemaea,Pichia,红霉素,酵母菌,Saturnispora,Torulaspora,Trichosporon,Yarrowia和酵母属。讨论了酵母在七个奶酪类别中的精选奶酪中的作用。
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 Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia and ZygoSaccharomyces. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.