Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora

Abstract - The microflora of Kopanisti cheese during its ripening was studied. For this, samples were taken from the surface and the interior of the cheese 1, 8, 16, 32 and 46 days after its manufacture and the total streptococci, lactobacilli, yeast and molds counts as well as coliforms were determined. The results showed the changes in these microbial parameters during cheese ripening as well as the differences between the surface and the interior of the cheese. 86 strains of yeast from the cheese samples were also isolated and identified out of which the following species were found: Trichosporon cutaneum (T. beigelii), Kluyveromyces lactis (Kl. marxianus var. lactis), Saccharomyces exiguus, Saccharomyces cerevisiae, Rhodotorula rubra, (Rh. mucilaginosa), Trichosporon penicillatum (Geotrichum penicillatum), Candida lusitaniae (Clavispora lusitaniae) and Debaryomyces hansenii.

Résumé - Evolution de la flore microbienne du fromage Kopanisti au cours de la maturation. Étude des levures
Nous avons étudié la flore microbienne qui se développe à la surface et à l'intérieur du fromage Kopanisti durant sa maturation. Dans ce but, des échantillons ont été examinés, 1, 8, 16, 32 et 46 j après la fabrication. Nous avons dénombré la flore microbienne totale, les streptocoques, les lactobacilles, les levures, les moisissures et les bactéries conformes. Les résultats obtenus ont démontré, d'une part l'évolution de ces groupes microbiens durant la maturation du fromage, d'autre part la différence entre la surface et la partie interne. De ces échantillons, nous avons isolé 86 souches de levures parmi lesquelles nous avons identifié les espèces suivantes : Trichosporon cutaneum (T. beigelii), Kluyveromyces lactis (Kl. marxianus var. lactis), Saccharomyces exiguus, Saccharomyces cerevisiae, Rhodotorula rubra, (Rh. mucilaginosa), Trichosporon penicillatum (Geotrichum penicillatum), Candida lusitaniae (Clavispora lusitaniae) et Debaryomyces hansenii.