Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

Álvarez-Martín, 2008, Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation, Food Control, 19, 62, 10.1016/j.foodcont.2007.02.003 Anon. Atanassova, 2016, Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain), Food Microbiol., 53, 172, 10.1016/j.fm.2015.09.012 Barth, 1997, Physiology and genetics of the dimorphic fungus Yarrowia lipolitica, FEMS Microbiol. Rev., 19, 219, 10.1111/j.1574-6976.1997.tb00299.x Centeno, 1994, Microbiological study of Arzúa cheese (NW Spain) throughout cheesemaking and ripening, J. Food Saf., 14, 229, 10.1111/j.1745-4565.1994.tb00596.x Centeno, 1996, Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese, Z. Lebensm. Unters. Forsch., 203, 546, 10.1007/BF01193161 Centeno, 2002, Cross-inhibition among wild strains of Lactococcus lactis isolated from the same ecological niche, J. Food Prot., 65, 205, 10.4315/0362-028X-65.1.205 Centeno, 2012 Centeno, 2015, A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese, Int. J. Dairy Technol., 68, 291, 10.1111/1471-0307.12190 Curioni, 2002, Key odorants in various cheese types as determined by gas chromatography-olfactometry, Int. Dairy J., 12, 959, 10.1016/S0958-6946(02)00124-3 Das, 2005, Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese, Int. Dairy J., 15, 807, 10.1016/j.idairyj.2004.08.023 De Freitas, 2009, The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation, Int. J. Food Microbiol., 129, 37, 10.1016/j.ijfoodmicro.2008.10.026 Devoyod, 1969, La flore microbienne du fromage de Roquefort. III. Les streptocoques lactiques et les Leuconostoc. Influence de different micro-organismes de contamination, Lait, 49, 369, 10.1051/lait:196948715 Fernández, 2004, Purification and characterization of an extracellular tributyrin esterase produced by a cheese isolate, Micrococcus sp. INIA 528, Int. Dairy J., 14, 135, 10.1016/S0958-6946(03)00168-7 Ferreira, 2003, Yeasts as adjunct starters in matured cheddar cheese, Int. J. Food Microbiol., 86, 131, 10.1016/S0168-1605(03)00252-6 Frank, 2004, Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry–mass spectrometry for characterization of cheese aroma compounds, LWT Food Sci. Technol., 37, 139, 10.1016/S0023-6438(03)00144-0 Garneau, 2011, Bacteriophages of lactic acid bacteria and their impact on milk fermentations, Microb. Cell Factories, 10, 1 Gkatzionis, 2014, Diversity and activities of yeasts from different parts of a Stilton cheese, Int. J. Food Microbiol., 177, 109, 10.1016/j.ijfoodmicro.2014.02.016 Guerzoni, 2001, Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions, Int. J. Food Microbiol., 69, 79, 10.1016/S0168-1605(01)00575-X IDF, 1996 IDF, 1997 Lanciotti, 2005, Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct, Int. J. Dairy Technol., 58, 89, 10.1111/j.1471-0307.2005.00197.x Lorenzo, 2014, Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes, J. Sci. Food Agric., 94, 2978, 10.1002/jsfa.6643 MAPA, 1993, 308, 37016 Martin, 2002, Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria, J. Sens. Stud., 17, 1, 10.1111/j.1745-459X.2002.tb00328.x Menéndez, 2004, Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures, Food Microbiol., 21, 97, 10.1016/S0740-0020(03)00014-5 Molimard, 1996, Review: compounds involved in the flavour of surface mold-ripened cheeses: origins and properties, J. Dairy Sci., 79, 169, 10.3168/jds.S0022-0302(96)76348-8 Morales, 2006, Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain, Int. Dairy J., 16, 784, 10.1016/j.idairyj.2005.07.005 Morales, 2010, Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd, Int. J. Dairy Technol., 63, 538, 10.1111/j.1471-0307.2010.00628.x Price, 2014, Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models, Food Chem., 145, 464, 10.1016/j.foodchem.2013.08.081 Rodríguez-Alonso, 2008, Preliminary characterization of staphylococcal, micrococcal and yeasts isolates obtained from raw cows' milk cheeses currently produced in Galicia (NW Spain), Ital. J. Food Sci., 20, 161 Rodríguez-Alonso, 2009, Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk, LWT Food Sci. Technol., 42, 1722, 10.1016/j.lwt.2009.04.002 Rodríguez-Alonso, 2011, Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows' milk cheese: effects of storage under vacuum and modified atmospheres with high-nitrogen contents, Int. Dairy J., 21, 261, 10.1016/j.idairyj.2010.11.008 Smit, 2005, Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products, FEMS Microbiol. Rev., 29, 591, 10.1016/j.fmrre.2005.04.002 Szołtysic, 2013, Biochemical and microbiological changes in cheese inoculated with Yarrowia lipolytica yeast, Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, 20, 49 van den Tempel, 2000, The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu, Int. Dairy J., 10, 263, 10.1016/S0958-6946(00)00053-4