The potential use of Saccharomyces cerevisiae FB7 as an additional starter
culture for the production of Mycella, a Danish Gorgonzola type cheese, was
investigated. Two dairy productions of Mycella, each containing batches of
experimental cheeses with S. cerevisiae added and reference cheeses withou
t yeast added were carried out. For both experimental and reference cheeses
, chemical analysis (pH, aw, NaCl, water and fat content) were carried out
during the ripening period, but no significant differences were found. The
evolution of lactic acid bacteria was almost identical in both the experime
ntal and reference cheeses and similar results were found for the number of
yeast. S. cerevisiae FB7 was found to be predominant in the core of the ex
perimental cheeses throughout the ripening period, while Debaryomyces hanse
nii dominated in the reference cheese and on the surface of the experimenta
l cheeses. In the cheeses with S. cerevisiae FB7, an earlier sporulation an
d an improved growth of Penicillium roqueforti was observed compared to the
reference cheeses. Furthermore, in the experimental cheese, synergistic in
teractions were also found in the aroma analysis, the degradation of casein
and by the sensory analysis. The observed differences indicate a positive
contribution to the overall quality of Mycella by S. cerevisiae FB7. (C) 20
01 Elsevier Science B.V.. All rights reserved.