title: Identification and biochemical characteristics of yeast microflora of Rokpol cheese.
abstract: Yeast microflora on the surface and interior of Rokpol cheese was examined for cheeses produced at three dairies located in Lower Silesia, Poland. Yeast populations on the surface of the cheeses ranged from 10(5)-10(9) cfu/g, but were 10-100 times lower for interior samples. The occurrence and proportions of yeast species varied, depending on the dairy plant and cheese sample. The most frequently isolated species were: Candida famata and C. spherica, followed by C. intermedia and Geotrichum sp. Other species such as Saccharomyces kluyveri, C. kefyr and C. lipolytica were found occasionally. Extracellular and intracellular proteolytic and lipolytic activities were examined for 39 isolates of C. famata.
authors.affiliation: Faculty of Food Technology, Agricultural University of Wrocław, Poland. mwojt@ozi.ar.wroc.pl
authors.forename: M
authors.initials: M
authors.lastname: Wojtatowicz
authors.forename: J
authors.initials: J
authors.lastname: Chrzanowska
authors.forename: P
authors.initials: P
authors.lastname: Juszczyk
authors.forename: A
authors.initials: A
authors.lastname: Skiba
authors.forename: A
authors.initials: A
authors.lastname: Gdula
mesh_terms: D002175:Candida / Q000201:enzymology / Q000302:isolation & purification*; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration