Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation

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• 作者：Rafaela Pereira Andrade^a ; Carolina Naves Melo^a ; Zlatina Genisheva^b ; Rosane Freitas Schwan^a ; Whasley Ferreira Duarte^a ; ^{whasleyduarte@dbi.ufla.br}
• 关键词：Cheese yeasts ; Lactose fermentation ; Ethanol ; Aromatic compounds ; MALDI TOF
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：72-79
• 全文大小：1037 K
• 卷排序：91

文摘

Different yeast species were isolated from Canastra cheese production process. 39 isolates fermented lactose in synthetic medium. 4 isolates efficiently fermented cheese whey. The most efficient inoculum was Kluyveromyces lactis inoculated 48 h after Torulaspora delbrueckii. Ethanol and 39 aromatic compounds were produced from cheese whey fermentation.