Hostname: page-component-7c8c6479df-xxrs7 Total loading time: 0 Render date: 2024-03-28T12:49:30.158Z Has data issue: false hasContentIssue false

Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

Published online by Cambridge University Press:  01 May 1999

MARIE-NOELLE LECLERCQ-PERLAT
Affiliation:
Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78850 Thiverval-Grignon, France
ABDELGHANI OUMER
Affiliation:
Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78850 Thiverval-Grignon, France
JEAN-LOUIS BERGERE
Affiliation:
Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78850 Thiverval-Grignon, France
HENRY-ERIC SPINNLER
Affiliation:
Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78850 Thiverval-Grignon, France
GEORGES CORRIEU
Affiliation:
Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78850 Thiverval-Grignon, France

Abstract

Experimental cheeses were prepared in triplicate from pasteurized milk inoculated with Debaryomyces hansenii under aseptic conditions. Three cheesemaking replicates, with efficient control of environmental parameters (temperature, relative humidity, atmospheric composition) showed similar ripening characteristics. Deb. hansenii grew only on the cheese surface, where its oxygen demand was satisfied, especially during the first 24 h (mean generation time, 5·8 h). Salting in a sterile saturated brine solution reduced its growth and decreased viability. Growth was slower after 48 h because of the decrease in ripening temperature (mean generation time, 94 h). The total count of Deb. hansenii was maximum (≈3×107 yeasts/mm2) after 6 d ripening and its viable cell concentration was ≈2×106cfu/mm2. This difference was due to the ‘non-viability’ of part of the population. The viable Deb. hansenii concentration was highly correlated (r2>0·95) with the lactate concentration in the inner part and with the surface and inner lactose concentrations, up to day 10 of ripening. This emphasized the importance of the diffusion of carbon substrate from the inner part to the surface of the cheese during ripening. The pH of the inner part depended significantly on the lactate and lactose concentrations. Surface pH was significantly related to inner lactate concentration, temperature and relative humidity. This also demonstrated the controlling role of carbon source diffusion.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 1999

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)