Growth of yeasts isolated from cheeses on organic acids in the presence ofsodium chloride

Twenty six species of yeasts isolated from cheeses were examined for their growth on citric, lactic and acetic acids in the presence of sodium chlorid e up to 15 % (w/v) Debaryomyces hansenii gave the strongest growth reaction s on citric and lactic acids in the presence of salt, followed by good resp onses from Candida famata, Candida catenulata and Candida intermedia. Signi ficant to weaker growth reactions on the acids were found for Candida lipol ytica, Candida tropicalis, Cryptococcus albidus and Kluyveromyces marxianus . Only C. catenulata gave growth on acetic acid. Growth rates of D. hanseni i were similar on substrates of glucose, citric acid and lactic acid, but m aximum cell populations were 5-10 rimes less for growth on the acids. Growt h rates and cell populations on these substrates were decreased in the pres ence of NaCl. The concentration of organic acid end-products in culture fil trates varied with the growth substrate. Glycerol and arabitol were produce d at intracellular and extracellular locations during growth on either gluc ose, lactic acid or citric acid in the presence of NaCl.