Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.

@article{Petersen2002MicrobialSO,
  title={Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.},
  author={Kamille Majken Dumong Petersen and Sandra Westall and Lene Karin Jespersen},
  journal={Journal of dairy science},
  year={2002},
  volume={85 3},
  pages={
          478-86
        }
}
Surface-ripened cheeses of the Danbo type were analyzed for the presence of yeasts with special emphasis on Debaryomyces hansenii. Samples were taken from pasteurized milk, brine, and inoculation slurries and from cheese surfaces during ripening at a Danish dairy. D. hansenii was found to be the dominant yeast species throughout the ripening period, whereas other yeast species such as Trichosporon spp., Rhodotorula spp., and Candida spp. were found in minor concentrations during early stages of… CONTINUE READING

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