The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu

Six strains of Debaryomyces hansenii var. hansenii and Yarrowia lipolytica, respectively, originating from blue mould cheeses were examined for their potential use as starter cultures for the production of Danablu in laborato ry studies. D. hansenii showed strong growth and assimilation of lactose, g alactose, lactate and five out of six strains assimilated citric acid under the environmental conditions prevailing in Danablu during maturation at 10 degrees C. Y. lipolytica was more sensitive to NaCl and did not assimilate lactose and galactose. Both yeasts hydrolysed tributyrin with the highest activity observed for Y. lipolytica. D. hansenii showed little if any relea se of free fatty acids from butterfat at 10 degrees C. Y. lipolytica was st rongly lipolytic. The strains of D. hansenii were not able to hydrolyse cas ein at 10 degrees C whereas 4 of the 6 strains of Y. lipolytica degraded al l components of the casein. Strain-specific interactions, in cheese agar re sulting in inhibition of mycelial growth and sporulation of P. roqueforti w as observed, especially for Y. lipolytica. (C) 2000 Published by Elsevier S cience Ltd.