Probiotic Yeasts with Potential to Be Used in Fermented Ewe's Milk with Biocontrol Activity

Five yeasts with probiotic character were utilized to ferment ewe’s milk. Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 were the most prominent regarding technological characterization, with promising kinetic parameters under the different conditions. The profile of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. The sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity, they reduced the mycelium of the mycotoxigenic molds.