Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region

One hundred and five strains of yeasts isolated from milk of different anim al origin and from typical Apulian cheeses were studied to identify and cha racterize yeast strains for further selection as starter cultures for chees e production. The most prevalent isolates belonged to the species Trichospo ron cutaneum (15.24%), Candida catenulata (10.48%) and Yarrowia lipolytica (8.57%). In order to evaluate the potential use as starter cultures, the oc currence of some selected properties, such as fermentation of glucose and l actose, assimilation of lactic acid, citric acid and lactose, growth at 4 d egreesC and production of lipolytic and proteolytic enzymes in the strains belonging to the most frequent species was tested. C catenulata and C. zeyl anoides were positive for assimilation of lactic and citric acids and showe d psychrotrophic aptitude. T. cutanewn was positive for all properties test ed except for glucose and lactose fermentations. Y. lipolytica was endowed with remarkable lipolytic activity also at 4 degreesC and was positive for assimilation of lactic and citric acids, growth at 4 degreesC and protcolyt ic activity. (C) 2001 Elsevier Science B.V. All rights reserved.