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Int J Food Microbiol. 2001 Sep 19;69(1-2):1-10.

Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

Author information

1
Dipartimento di Scienze degli Alimenti, Università degli Studi di Perugia, Italy. corsetti@unipg.it

Abstract

In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, M√ľnster and Saint-Paulin and that of surface mould-ripened cheeses such as Camembert and Brie may be similar, but at the end of the ripening, bacteria such as Brevibacterium spp., Arthrobacter spp., Micrococcus spp., Corynebacterium spp. and moulds such as Penicillium camemberti are, respectively, the dominant microorganisms. Yeasts such as Candida spp., Cryptococcus spp., Debaryomyces spp., Geotrichum candidum, Pichia spp., Rhodotorula spp., Saccharomyces spp. and Yarrowia lipolytica are often and variably isolated from the smear surface-ripened cheeses. Although not dominant within the microorganisms of the smear surface-ripened cheeses, yeasts establish significant interactions with moulds and especially bacteria, including surface bacteria and lactic acid bacteria. Some aspects of the interactions between yeasts and bacteria in such type of cheeses are considered in this paper.

PMID:
11589547
DOI:
10.1016/s0168-1605(01)00567-0
[Indexed for MEDLINE]

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