Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese.

Nawaf Abu-Khalaf,Wafa Masoud,Fahd Abd Algalil

doi:10.1155/2022/8472661

Nawaf Abu-Khalaf, Wafa Masoud + Show 1 more

Open Access

https://doi.org/10.1155/2022/8472661

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Abstract

Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN). The yeast species Pichia anomala, Pichia kluyveri, Hanseniaspora uvarum, and Debaryomyces hansenii were used. Six concentrations of each yeast species (100, 200, 400, 600, 800, and 1000 cells/g cheese) were inoculated in 100 g of fresh soft cheese and incubated for 48 h at 25°C. The EN was used to identify and quantify different yeast species in cheese samples. It was found that EN was able to discriminate between four yeast species using principal component analysis (PCA). Moreover, EN was able to quantify in good precision three (Pichia anomala, Pichia kluyveri, and Debaryomyces hansenii) of the four tested yeasts presented in cheese samples using partial least squares (PLS) models. It seems that EN is a reliable tool that can be used as a fast technique to identify and quantify cheese spoilage in the cheese industry.

Highlights

Fresh soft cheese is one of the perishable dairy products that is a preferred medium for microbial growth
Those methods are based on the isolation of yeasts from cheese samples by culturing them on culture media followed by characterization of physiological properties like growth requirements, assimilation, and fermentation
The maximum standard deviation and coefficient of variation (CV%) for the averages of all triplicates samples measured by electronic nose (EN) were 22.5 mV and 3%, respectively

Summary

Introduction

Fresh soft cheese is one of the perishable dairy products that is a preferred medium for microbial growth. The growth of yeasts in fresh white cheeses causes off-flavours, softening, gas production, discolouration, and swollen packages [4]. Identification and quantification of yeast species in white fresh cheese rely on traditional microbial culture methods. Those methods are based on the isolation of yeasts from cheese samples by culturing them on culture media followed by characterization of physiological properties like growth requirements, assimilation, and fermentation. It is based on detecting volatile organic compounds (VOCs) It has been successfully used in several biological and agricultural applications [11, 12], especially in food spoilage [13,14,15,16,17,18]. These species were not studied before using EN

Materials and Methods

Results and Discussion

Conclusions