Etude de la flore de levure du Saint-Nectaire

Vergeade, Jeanne; Guiraud, Joseph-Pierre; Larpent, J. P.; Galzy, P.

doi:10.1051/lait:1976555-55614

Cited by 16 publications

(8 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…There is little doubt that yeasts can spoil cottage cheese or similar types of unripened soft cheeses such as quarg (Roth et al 1971;Hankin et al 1975;Guiraud & Galzy 1976;Brocklehurst & Lund 1985;Engel 1986b;Engel et al 1987). Yeast populations of 106-107 cells/g frequently develop during refrigerated storage of the final product, leading to flavour and odour defects, gassiness and the appearance of surface colonies.…”

Section: 2 Y E a S T S P O I L A G E Of C H E E S Ementioning

confidence: 99%

Yeasts in dairy products

Fleet

1990

Journal of Applied Bacteriology

333

207

View full text Add to dashboard Cite

Section: 2 Y E a S T S P O I L A G E Of C H E E S Ementioning

confidence: 99%

Yeasts in dairy products

Fleet

1990

Journal of Applied Bacteriology

333

207

View full text Add to dashboard Cite

“…Texture and flavor development in mold-ripened cheeses depend on the biochemical activity of microbial populations that develop in and on the cheese during the ripening process (8). The yeasts associated with the ripening of St. Nectaire cheese have been identified as Debaryomyces hansenii, Torulopsis sphaerica, T. candida, Kluyveromyces lactis, Candida sake, C. intermedia, and Yarrowia lipolytica, with D. hansenii predominating (5,6,14,17). The yeast-like fungus Geotrichum candidum has been credited with giving St. Nectaire cheese its grayish white crust while contributing lipolytic and proteolytic enzymes to the ripening process (5,(7)(8)(9).…”

mentioning

confidence: 99%

Scanning Electron and Light Microscopic Study of Microbial Succession on Bethlehem St. Nectaire Cheese

Marcellino

Benson

1992

Appl Environ Microbiol

View full text Add to dashboard Cite

St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on the cheese rind and in the curd over a 60-day ripening period. Scanning electron microscopy was used to visualize the development of surface fungi and bacteria. Light microscopy of stained paraffin sections was used to study cross sections through the rind. We also monitored the development of bacterial and yeast populations in and the pH of the curd and rind. The earliest stage of ripening (0 to 2 days) is dominated by the lactic acid bacterium Streptococcus cremoris and multilateral budding yeasts, primarily Debaryomyces and Torulopsis species. Geotrichum candidum follows closely, and then zygomycetes of the genus Mucor develop at day 4 of ripening. At day 20, the deuteromycete Trichothecium roseum appears. From day 20 until the end of the ripening process, coryneforms of the genera Brevibacterium and Arthrobacter can be seen near the surface of the cheese rind among fungal hyphae and yeast cells.

show abstract

“…Il est aussi pré-sent dans de nombreux fromages à pâte molle comme le Limburger, le Romadour (Neve et Teuber, 1989) et dans les fromages à pâte molle et croûte fleurie tels que le Camembert (Rousseau, 1984 Candida famata, levure du lait cru (Engel, 1986a) est la seule espèce retrouvée sur tous les reblochons. C'est typiquement une levure du fromage puisqu'elle est signalée sur le roquefort (Devoyod et Sponem, 1970), le Saint Nectaire (Dale et Guillot, 1971;Vergeade, 1975), le camembert (Schmidt et Lenoir, 1978, 1980, le cabral es (Nunez et al, 1981) et sur de nombreux fromages de chèvre (Nahabieh et Schmidt, 1990). C'est aussi une levure dominante des saumures (Seiler et Busse, 1990).…”

Section: 6unclassified