| Summary: | The impact of yeasts on food production, quality and safety is
closely linked with their ecology and biological activities. Recently, as a
consequence of the relationship between diet and health, yeasts are
becoming relevant as new probiotics or for the production of bioactive
compounds. In dairy products, yeasts play a key role in proteolysis, lipolysis
and lactose fermentation during cheese ripening, promoting the
development of sensory properties, particularly aroma. This thesis focuses
on the yeast diversity in artisanal cheeses produced in the Natural Park
Serra d¿Espadà (Castelló) from ewes¿ and goats¿ raw milk. Different
molecular techniques have been employed in order to characterize yeast
isolates. Moreover, the succession of species along the cheese ripening
process was studied. The intraspecific variability of the most abundant
identified species Debaryomyces hansenii and Kluyveromyces lactis was
also assessed. Additionally, the potential of Kluyveromyces marxianus and
K. lactis ß-galactosidases to synthetize prebiotic oligosaccharides from
lactose and lactulose was tested. Finally, Kluyveromyces and
Debaryomyces isolates were investigated for the production of cheese
aromatic compounds. === Padilla López, B. (2014). Yeast diversity in artisanal cheeses: biotechnological applications [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/36065 === TESIS
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