The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines

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Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast speciesCandida intermedia(2 strains),Debaryomyces hansenii(11),Kluyveromyces lactis(1),Papiliotrema flavescens(1),Rhodotorula glutinis(1),Sterigmatomyces halophilus(2) andYamadazyma triangularis(2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (

TidsskriftCurrent Microbiology
Udgave nummer11
Sider (fra-til)3377-3384
Antal sider8
StatusUdgivet - 2020

ID: 249246287