Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon...

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Bibliographic Details
Main Authors: Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Microbiology
Subjects:
white-brined cheese
spoilage yeasts
yeast identification
off-flavors
microbial interactions
GMP
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.582778/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.582778/full

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