Determination of Natural Yeast Microflora in Cheeses Produced in Western Balkan Countries

abstrakt

angličtina

Selected identification techniques were used for yeasts taxonomic classification including both culture dependent and independent methods. Yeasts were isolated from fresh soft cheeses made from non-pasteurised milk produced in Western Balkan countries. Cheeses seem to be diverse in yeast population. The most frequently occurring yeast species were represented by D. hansenii, Y. lipolytica, and K. lactis. Apart from these species which were found in all the samples, composition of yeast population is more or less region specific.

yeasts, cheese, PCR-RFLP, DGGE, sequencing, physiological tests

ŠURANSKÁ, H.; ČADEŽ, N.; LOZO, L.; TOPISIROVIC, L.; RASPOR, P.

21. 8. 2011

Quadalajara, Mexico

s98

s98

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