PHYSIOLOGICAL CHARACTERIZATION OF COMMON FUNGI ASSOCIATED WITH CHEESE

A multivariate statistical method (PLS) was used for a physiological c haracterization of fungi associated with the cheese environment. The c ombined effects of pH, salt content, oxygen and carbon dioxide levels on growth and sporulation were studied. Significant factors affecting growth were salt content, level of carbon dioxide and temperature. Int eractions between those factors were illustrated and showed that some fungi were especially sensitive to carbon dioxide levels and salt cont ent, at low temperature. Sensitivity to the factors often was more pro nounced in the early growth phase. Results may aid in eliminating unwa nted fungal growth during cheese production.