Mr. Corbo et al., Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region, INT J F MIC, 69(1-2), 2001, pp. 147-152
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.