Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.
Coryneform bacteria and yeasts of 21 brick cheeses from six German dairies, produced by using undefined ripening cultures, were identified. Arthrobacter nicotianae, Brevibacterium linens, Corynebacterium ammoniagenes, Corynebacterium variabilis and Rhodococcus fascians were found in significant numbers. Out of 148 coryneform isolates 36 could not be identified at the species level. With the exception of a large rennet cheese, the coryneform microflora of rennet and acid cured cheeses were similar, but the cheeses had clearly different yeast populations. Debaryomyces hansenii and Galactomyces geotrichum prevailed in rennet cheeses while Kluyveromyces marxianus and Pichia membranaefaciens were the main species found in acid cured cheese. The dominance of Yarrowia lipolytica probably indicates an improper yeast population, resulting in poor cheese quality. Some of the species identified are potential candidates for designing a defined ripening culture for rennet red smear cheese.
Valdés-Stauber
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N
Dairy and Food Research Center Weihenstephan, Institute of Microbiology, Technische Universität München, Freising, Germany.
Scherer
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S
Seiler
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H
D000192:Actinomycetales / Q000302:isolation & purification*; D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D015003:Yeasts / Q000302:isolation & purification*