STUDY OF THE GROWTH OF YEASTS FROM FETA CHEESE

The effects of various physicochemical parameters on the growth of thr ee yeast strains were investigated, including: pH, sodium chloride con tent, water activity in the medium and temperature. All strains were u naffected by pH changes. Growth was optimal at pH 5.5, while these yea sts were able to develop within the pH 2.5-8 range. Suitable growth wa s obtained at temperatures of 4-degrees-C-44-degrees-C and the optimal temperature for growth was 32-degrees-C for all three strains. Modell ing of this latter parameter is described. Growth of microorganisms wa s considerably modified by increased NaCl or decreased water activity in the medium.