Lait 64 (1984) 380-394
DOI: 10.1051/lait:1984640-64231

Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast

P. DEIANA^a, F. FATICHENTI^a, G. A. FARRIS^a, G. MOCQUOT^b, Roberta LODI^c, Rosanna TODESCO^c and L. CECCHI<sup>c

a</sup>  Istituto di Microbiologia Agraria e Tecnica dell'Università degli Studi di Sassari
^b  I.N.R.A. Centre National de Recherches Zootechniques - Jouy-en-Josas
^c  Centro per lo Studio Tecnologico, Bromatologico e Microbiologico del Latte -C.N.R. - Università di Milano

Abstract - Debaryomyces hansenii, added to the lactic acid bacteria starters in the production of Pecorino Romano cheese, developed even in the interior of the cheese wheels, consuming lactic and acetic acids. This behaviour is important in the nutritional inhibition of Clostridium tyrobutyricum and Cl. butyricum. In the cheeses where yeast growth was greater, ripening was more accelerated, and quality was very good; the final product was typical.
This investigation was supported by a grant received from the Consiglio Nazionale delle Ricerche (C.N.R.) Roma

Key words: Cheese / Bacteria starters / Yeast / Ripening