The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines
Research output: Contribution to journal › Journal article › peer-review
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 (
Original language | English |
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Journal | Current Microbiology |
Volume | 77 |
Issue number | 11 |
Pages (from-to) | 3377-3384 |
Number of pages | 8 |
ISSN | 0343-8651 |
DOIs | |
Publication status | Published - 2020 |
- DEBARYOMYCES-HANSENII, PH, MICROBIOTA, IDENTIFICATION, DIVERSITY, FERMENTATION, MICROFLORA, BACTERIA, FLORA
Research areas
ID: 249246287