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

Research output: Contribution to journalJournal articlepeer-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 languageEnglish
JournalCurrent Microbiology
Volume77
Issue number11
Pages (from-to)3377-3384
Number of pages8
ISSN0343-8651
DOIs
Publication statusPublished - 2020

    Research areas

  • DEBARYOMYCES-HANSENII, PH, MICROBIOTA, IDENTIFICATION, DIVERSITY, FERMENTATION, MICROFLORA, BACTERIA, FLORA

ID: 249246287