The occurrence and growth of yeasts in Camembert and Blue-veined cheeses

International Journal of Food Microbiology

Volumn 28, Issue 3, 1996, Pages 393-404

  Roostita, R ^a   Fleet, G H ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Candida spp; Cheese; Dairy products; Debaryomyces hansenii; Kluyveromyces marxianus; Saccharomyces cerevisiae; Yeasts

Indexed keywords

CITRIC ACID; ENZYME; LACTIC ACID; LACTOSE; PROTEINASE; SODIUM CHLORIDE;

ARTICLE; CANDIDA; CHEESE; CONTROLLED STUDY; CRYPTOCOCCUS; ENZYME SYNTHESIS; FERMENTATION; FOOD STORAGE; FUNGUS GROWTH; KLUYVEROMYCES; NONHUMAN; SACCHAROMYCES CEREVISIAE; TEMPERATURE; YEAST;

EID: 0030033638     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00018-6     Document Type: Article

References (30)

1. Ahearn, D.G., Meyers, S.P. and Nichols R.A. (1968) Extracellular proteinase of yeasts and yeast-like fungi. Appl. Microbiol. 16, 1370-1374.
2. Association of Official Analytical Chemists (1984) In: S. Williams (editor), Official Methods of Analysis, 14th edition. Association of Official Analytical Chemists Inc. Virginia, pp. 431-432.
3. Barnett, J.A., Payne, R.W. and Yarrow, D. (1987) Yeasts identification program. Cambridge Micro Software.
4. Barnett, J.A., Payne, R.W. and Yarrow, D. (1983) Yeasts: Characteristics and Identification. Cambridge University Press.
5. Besançon, X., Smet, C., Chabalier, C., Rivemale, M., Reverbel, J.P., Ratomahenina, R. and Galzy, P. (1992) Study of surface yeast flora of Roquefort cheese. Int. J. Food Microbiol. 17, 9-18.
6. Carini, S., Lodi, R., Braghini, T. and Fedeli, E. (1975) Lipolytic activity of yeasts in the ripening of dairy products. Ind. Latte 11, 3-13.
7. Chang, J.E., Yoshino, U. and Tsugo, T. (1972) Study on the cheese ripened mainly with yeast. II. The proteolytic activity of Saccharomyces fragilis. Jpn. J. Zootech. Sci. 43, 193-197.
8. Choisy, C., Desmazeaud, M., Gripon, J.C., Lamberet, G., Lenoir, J. and Tourneur, C. (1987a) Microbiological and biochemical aspects of ripening. In: A. Eck (editor), Cheesemaking: Science and Technology. Lavoister Publishing Inc., New York and Paris, pp. 62-100.
9. Choisy, C., Desmazeaud, M., Gripon, J.C., Lamberet, G., Lenoir, J. and Tourneur, C. (1987b) Microbiological aspects of ripening. In: A. Eck (editor), Cheesemaking: Science and Technology, Lavoisier Publishing Inc., New York and Paris, pp. 259-292.
10. Comi, G., Ruffoni, G., Denozza, D. and Cantoni, C. (1981) Yeast contamination of a fungal inoculum for Gorgonzola production. Ristorozia-Collettiva 6, 99-101.
11. de Boer, E. and Kuik, D. (1987) A survey of the microbial quality of Blue-veined cheeses. Neth. Milk Dairy J. 41, 227-237.
12. Devoyod, J.J. (1990) Yeasts in cheese-making. In: J.F.T. Spencer and D.M. Spencer (editors), Yeast Technology. Springer-Verlag, Heidelberg, pp. 229-240.
13. Devoyod, J.J. and Sponem, D. (1970) Microbial flora of Roquefort cheese, IV. Yeasts. Lait 50, 524-543.
14. Federici, F. (1983) Extracellular enzyme production in yeasts. Ann. Microbiol. 33, 93-98.
15. Fernández-Salguero, J., Alcala, M., Marcos, A. and Esteban, M.A. (1986) Measurement and calculation of water activity in Blue cheese. J. Dairy Res. 53, 639-644.
16. Fleet, G.H. (1990) Yeasts in dairy products: a review. J. Appl. Bacteriol. 68, 199-211.
17. Gripon, J.C. (1987) Mould-ripened cheeses. In: P.F. Fox (editor), Cheese: Chemistry, Physics and Microbiology, Vol. 2: Major Cheese Groups. Elsevier Applied Science, London, pp. 121-149.
18. Guinee, T.P. and Fox, P.F. (1987) Salt in cheese: physical, chemical and biological aspects. In: P.F. Fox (editor), Cheese: Chemistry, Physics and Microbiology, Vol. 1: Major Cheese Groups. Elsevier Applied Science, London, pp. 251-297.
19. Hardy, J. (1987) Water activity and the salting of cheese. In: A. Eck (editor), Cheesemaking: Science and Technology. Lavoisier Publishing Inc., Paris, pp. 37-61.
20. Harrigan, W.F. and McCance, M.E. (1976) Laboratory Methods in Food and Dairy Microbiology. Academic Press, London.
21. Kaminarides, S.E. and Anifantakis, E.M. (1989) Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora. Lait, 69, 537-546.
22. Kreger-van Rij (editor) (1984) The Yeasts - A Taxonomic Study. Elsevier Science Publisher, Amsterdam.
23. Lenoir, J. (1984) The surface flora and its role in the ripening of cheese. Int. Dairy Fed. Bull. 171, 3-20.
24. Nakasake, I. and Komagata, K. (1977) Microbiological studies on cheese. Yeast flora in cheese imported from Europe and North America. J. Food Hyg. Soc. Jpn. 18, 346-352.
25. Nooitgedagt, A.J. and Hartog, B.J. (1988) A survey of the microbiological quality of Brie and Camembert cheese. Neth. Milk Dairy J. 42, 57-72.
26. Nunez, M., Medina, M., Gaya, P. and Dias-Amado, C. (1981) Microflora of Cabrales cheese: changes during maturation. Les levures et les moisissures dans le fromage blue de Cabrales. Le Lait 61, 62-79.
27. Ogrydziak, D.M. (1993) Yeast extracellular proteases. Crit. Rev. Biotechnol. 13, 1-55.
28. Ratledge, C. and Tan, K.H. (1990) Oils and fats: Production, degradation and utilisation by yeasts. In: H. Verachtert and R. De Mot (editors), Yeast Biotechnology and Biocatalysis. Marcel Dekker Inc., New York, pp. 225-245.
29. Rohm, H., Eliskases-Lechner, F. and Bräuer, M. (1992) Diversity of yeasts in selected dairy products. J. Appl. Bacteriol. 72, 370-376.
30. Shelley, A.W., Deeth, H.C. and MacRae, I.C. (1987) Comparison of simple butterfat agar medium with other media used for isolation and enumeration of lipolytic bacteria from dairy products. J. Dairy Res. 54, 413-420.