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Biocontrol of Cheese Spoilage Moulds Using Native Yeasts

Summary

This research explores using naturally occurring yeasts found in cheese to prevent mould spoilage, offering a chemical-free alternative to current preservatives. Scientists tested 84 yeast strains and identified the most promising ones that can inhibit growth of three common spoilage moulds through different mechanisms like enzyme production and nutrient competition. Two yeast strains, Geotrichum candidum GC663 and Pichia jadinii PJ433, showed particularly strong potential for protecting cheese quality and extending shelf life when tested in actual cheese.

Background

Cheese spoilage moulds cause significant economic losses and potential mycotoxin contamination. Current chemical preservatives face increasing restrictions due to emerging resistant mould species and negative impacts on sensory quality. Native yeasts isolated from traditional cheeses represent a promising natural alternative for biocontrol of spoilage organisms.

Objective

This study investigated the biocontrol potential of native yeast strains isolated from raw milk cheese against three major spoilage moulds: Penicillium commune, Fusarium verticillioides, and Mucor plumbeus/racemosus. The research aimed to identify effective biocontrol agents and characterize their antagonistic mechanisms.

Results

Fifteen yeast strains from Pichia jadinii, Kluyveromyces lactis, Kluyveromyces marxianus, and Geotrichum candidum showed significant antagonistic activity. Temperature was identified as the primary factor influencing yeast antagonism. Different biocontrol mechanisms were identified depending on species: K. lactis exhibited protease activity and competition for iron/manganese; G. candidum GC663 showed parasitism ability linked to pectinase and β-glucanase activity; P. jadinii strains produced β-glucanase. In cheese matrix testing, G. candidum GC663 and P. jadinii PJ433 demonstrated high and moderate efficacy against F. verticillioides and M. plumbeus/racemosus.

Conclusion

G. candidum GC663 and P. jadinii PJ433 show promising potential as biocontrol agents for cheese applications. Multiple antifungal mechanisms operate depending on yeast species and environmental conditions. Further research is needed to validate performance at industrial scales and assess impacts on cheese quality characteristics.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMC12294727, PMID: 40724267
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