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Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

I. De Freitas^*, N. Pinon^*, J.-L. Berdagué, P. Tournayre, S. Lortal and A. Thierry^,1

^* Les Fromageries Occitanes (LFO), Borde Blanche – Zone Industrielle, F-31290 Villefranche de Lauragais, France
UR410 Qualité des Produits Animaux, INRA Site de Clermont-Ferrand-Theix, F-63122 Saint Gènes-Champanelle, France
UMR1253, INRA, Agrocampus Rennes, 65 rue de Saint-Brieuc, F-35000 Rennes, France

¹ Corresponding author: anne.thierry{at}rennes.inra.fr

Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantal cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest of these 2 species as adjunct cultures to promote flavor development of Cantalet cheese, they were added at 10⁵ cfu/mL to microfiltered milk. The global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in cheese were determined. Adjunct yeasts were present at 10⁶ cfu/g in curd, declined to 10⁴ to 10⁵ cfu/g in cheese, and did not influence gross composition, content of free amino acids, or content of free fatty acids. By using 8-way gas chromatography-olfactometry in parallel with gas chromatography-mass spectrometry, 30 odorous compounds of Cantalet cheese were identified. The olfactory profiles of K. lactis cheeses contained significantly greater levels of 8 odorous compounds (ethanol, ethyl hexanoate, 4 aldehydes, and 2 branched-chain acids) compared with the control and P. fermentans cheeses. Sensory analysis of cheeses flavor discriminated K. lactis cheeses on only 2 attributes (acetaldehyde and alcohol odors). This study shows that yeast contribution is species-specific and that K. lactis, at a population of 10⁶ viable cells/g, can influence Cantalet cheese flavor.

Key Words: Kluyveromyces lactis • Cantalet cheese • adjunct culture • odorous compound