Growth of Yeasts Isolated from Cheeses on Organic Acids in the Presence of Sodium Chloride
R. Roostita and G.H. Fleet*
Department of Food Science and Technology, The University of New South Wales, Sydney, NSW 2052, Australia
Article history:
Received September 5, 1997
Accepted July 23, 1998
Key words:
Debaryomyces hansenii, Candida famata, C. catenulata, C. intermedia, C. lipolytica, C. tropicalis, Cryptococcus albidus and Kluyveromyces marxianus, yeast growth, cheese ripening, polyols
Summary:
Twenty six species of yeasts isolated from cheeses were examined for their growth on citric, lactic and acetic acids in the presence of sodium chloride up to 15 % (w/v) Debaryomyces hansenii gave the strongest growth reactions on citric and lactic acids in the presence of salt, followed by good responses from Candida famata, Candida catenulata and Candida intermedia. Significant to weaker growth reactions on the acids were found for Candida lipolytica, Candida tropicalis, Cryptococcus albidus and Kluyveromyces marxianus. Only C. catenulata gave growth on acetic acid. Growth rates of D. hansenii were similar on substrates of glucose, citric acid and lactic acid, but maximum cell populations were 5–10 times less for growth on the acids. Growth rates and cell populations on these substrates were decreased in the presence of NaCl. The concentration of organic acid end-products in culture filtrates varied with the growth substrate. Glycerol and arabitol were produced at intracellular and extracellular locations during growth on either glucose, lactic acid or citric acid in the presence of NaCl.
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