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Utilisation of a cell‐free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in C heddar cheese
Author(s) -
Yarlagadda Anil B,
Wilkinson Martin G,
Ryan Siobhan P,
Doolan Imelda A,
O'sullivan Maurice G,
Kilcawley Kieran N
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12099
Subject(s) - yeast , lactic acid , flavour , proteolysis , food science , ripening , chemistry , bacteria , cheese ripening , enzyme , biochemistry , biology , genetics
A lactococcal cell‐free extract ( CFE ) was successfully entrapped in freeze‐dried attenuated yeast. The entrapment process involved passive diffusion of enzymes from the CFE into the yeast during hydration. The entrapped CFE was subsequently added during C heddar cheese production and its impact on a range of ripening parameters compared to added attenuated yeast or CFE alone. Statistically significant differences were evident for secondary proteolysis, sensory attributes and volatiles, which were related to enhanced enzymatic and metabolic activity from the attenuated yeast and entrapped CFE . This study highlights the potential of attenuated yeast as a vector to augment flavour development in C heddar cheese.