The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines.
作者： Ling Zhang , Chuchu Huang , Agnete Harboe Malskær , Lene Jespersen , Nils Arneborg
DOI: 10.1007/S00284-020-02185-Y
关键词:
摘要: 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 temperature on growth survival 20 strains belonging yeast species Candida intermedia (2 strains), Debaryomyces hansenii (11), Kluyveromyces lactis (1), Papiliotrema flavescens Rhodotorula glutinis Sterigmatomyces halophilus (2) Yamadazyma triangularis isolated from Danish brines. All yeasts could grow Malt Yeast Glucose Peptone (MYGP) medium with low (≤ 4%, w/v) concentrations 25 °C 16 °C. Further, none strains, except for one strain D. (KU-9), were able under a condition mimicking brine (MYGP 23% (w/v) 6.3 g/L lactate) 25 °C, while all 16 °C, two C. intermedia. In experiment, hansenii, S. Y. survived MYGP throughout 13.5 days being most tolerant, remaining less than 7 days. These results enable selection relevant brines potential use industry.
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