THE IMPORTANCE OF THE ASSOCIATION BETWEEN GEOTRICHUM-CANDIDUM AND BREVIBACTERIUM LINENS IN THE RIPENING OF CHEESES WITH WASHED RIND

Interactions of 196 pairs of Geotrichum candidum - Brevibacterium line ns were studied as a function of pH, salt and temperature, Five among these were selected in vitro because of their distinct behaviours and were used as surface starters for Pont-I'Eveque cheese in three differ ent factories. Neither the factory, nor the choice of the G. candidum - B.linens pair had any influence on the change in population of the l actic and coliform flora, Pseudomonas or enterococci. G. candidum popu lations were similar at the end of ripening. However, their evolutions were different between the salting and the washing stages of cheese p roduction. Strains of B.linens showed the same behaviour. The largest variations of PH between the cheeses produced using the five pairs of each of the three factories were also noticed during the first stages of ripening. Great differences in appearance of the cheeses and rate o f ripening were observed within the five pairs in each factory, Simila r trends were noted within the same pair in the three factories irresp ective of the technology used. Variations between factories could be r elated to the effect of strains and the interactions of the two microo rganisms. Extrinsic factors played also an important role on the inter actions.