Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts.

摘要: Abstract The Danish Danbo cheese is a surface ripened semi-hard cheese, which before ripening submerged in brine for up to 24 h. brining required order obtain the structural and organoleptic properties of cheeses. Likewise, content NaCl will influence especially microbiota being significant importance flavour development prevention microbial spoilage. Even though on surfaces have been studied extensively, limited knowledge available occurrence microorganisms brine. aim present study was investigate by both culture-dependent -independent techniques four dairies producing cheese. pH brines varied from 5.1 5.6 with dry matter 20 27% (w/w). lactate 4.1 10.8 g/L free amino acids 65 224 mg/L. Bacteria were isolated five different media contents 0.85–23.0% (w/v) NaCl. highest count 6.3 log CFU/mL obtained TSA added 4% For yeasts, 3.7 MYGP 8% A total 31 bacterial eight eukaryotic species including several halotolerant and/or halophilic species. Among bacteria, counts ≥6.0 Tetragenococcus muriaticus Psychrobacter celer, while between ≥4.5