Free access article

Lait 74 (1994) 105-114
DOI: 10.1051/lait:199429

Inventaire et évolution des flores fongiques de surface du reblochon de Savoie

C. Bärtschi, J. Berthier and G. Valla

Université Claude-Bernard Lyon I, Laboratoire de mycologie : biosystématique et nuisances fongiques, bâtiment 405, 43, bd du 11 Novembre 1918, 69622 Villeurbanne Cedex, France

(Reçu le 18 octobre 1993; accepté le 11 janvier 1994)

Abstract - Evolution of the surface fungal flora of Reblochon cheese
The Reblochon of Savoie is a pressed uncooked French cheese with a washed rind. The cheeses are made with unpasteurized bovine milk. This work is a qualitative and quantitative study of the fungal population on the surface of ripening farm and dairy cheeses. Geotrichum candidum was the only mold of the Reblochon; it developed essentially on the surface from day + 1 to day + 8. Thirteen main predominant yeasts have been identified with the computer program of Barnett et al (1990b). Candida famata emerged as the most prevalent yeast of the Reblochon rind. It was dominant on the surface of all the farm and dairy cheeses tested. Candida vini has been isolated only from farm cheeses. On the contrary, Candida zeylanoides characterized the dairy cheese. On the cheese surface, the number of yeasts increased rapidly and essentially from day + 1 to day + 8. A similar increase was seen for G candidum. From day + 8 to day + 36 the fungal population of the rind stabilized.

Résumé - Une étude quantitative au cours de l'affinage des flores fongiques de surface de reblochons fermiers et fruitiers est réalisée avec la méthode des ufc. De ce point de vue, l'évolution des populations levures et moisissure(s) est la même pour toutes tes fabrications. Sur le reblochon, la croissance de Geotrichum candidum, seule moisissure de ce fromage, et la multiplication des levures se font essentiellement entre J + 1 et J + 8. D'un point de vue qualitatif, 13 espèces de levures dominantes ont été identifiées avec les systèmes API ATB 32C et API ANAER combinés et amendés. De ces 13 espèces, Candida famata est la seule qui soit dominante sur tous les fromages fruitiers ou fermiers. Candida vini est caractéristique des reblochons fermiers. En revanche, Candida zeylanoides est caractéristique des productions fruitières qui, par ailleurs, sont plus pauvres en espèces de levures dominantes que les productions fermières.

Key words: cheese / ripening / Geotrichum / yeast / diagnosis / Api system

Mots clés : fromage / affinage / Geotrichum / levures / diagnose / Api system

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