Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making

Abstract Seventeen samples of Calabrian ewe’s milk, cheese ( Pecorino del Poro ) made with raw goat’s and Caprino d’Aspromonte milk were used to obtain 124 yeast isolates. The most abundant species was Debaryomyces hansenii (61.3%), followed by Candida zeylanoides (32.3%) Kluyveromyces marxianus (3.2%). enzymatic profile 25 selected strains determined. Lastly, they studied for their interaction eight dairy lactic acid bacteria – four coccal-shaped rod-shaped. best may be as adjunct cultures making.