STUDY OF SURFACE YEAST FLORA OF ROQUEFORT CHEESE

The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis and its non sporulating form Candida sphaerica and Candida species. The species Debaryomyces hansenii inoculated on the surface of the cheese in one of the batches just before the salting phase was abundant throughout the ripening phases but never exceeded 50% of the yeast count. About 80% of the isolates of each species were resistant to 15% (w/v) of sodium chloride. Most of the species were able to assimilate lactose and lactic acid. 50-90% of the isolates of each species were able to hydrolyze rapeseed oil and glycerol tributyrate. Ten isolates among 401 hydrolyzed gelatin. Most of them were able to assimilate cadaverine, histamine, putrescine and tyramine.