YEASTS ASSOCIATED WITH DANABLU

The regular occurrence of yeasts in raw milk, during processing and ma turation of Danablu has been demonstrated. High numbers (10(8) cfu g(- 1)) were found in Danablu after 4 weeks of maturation. Based on tradit ional methods (morphological, biochemical and physical criteria) and a ssimilation tests (API ID 32C, BioMerieux, Marcy l'Etoile, France), 16 6 yeast isolates from four dairies were identified. Candida famata was the most predominant yeast in Danablu, followed by Candida catenulata . Candida famata was found in all samples of raw milk and in increasin g numbers during processing and maturation. Similar results were obtai ned for all dairies. The strains of C. famata isolated were lipolytic and assimilated lactose, glucose, galactose, lactate and citrate impor tant for the micro-ecology of Danablu. C. catenulata had similar patte rn of assimilation with the exception that it did not metabolise lacto se. Some strains of C.famata produced brownish pigment and significant subspecies variations were observed in the growth characteristics at the combinations of temperature, concentration of NaCl and pH correspo nding to the conditions in Danablu. (C) 1998 Elsevier Science Ltd. All rights reserved.