市販輸入チーズの微生物学的研究 (第1報)

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書誌事項

タイトル別名
  • Microbiological Studies on Cheese (I)
  • シハン ユニュウ チーズ ノ ビセイブツガクテキ ケンキュウ 1 カクシュ ユ
  • Yeast Florae in Cheese Imported from Europe and North America
  • 各種輸入チーズの酵母フローラ

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抄録

Yeast florae of twelve samples of commercially available cheese imported from Europe and North America were investigated. Five samples out of twelve were found to contain 106-108/g of yeasts. In three kinds of blue cheese, Superzola, Roquefort, and Valencay, Debaryomyces hansenii and its imperfect counterpart, Torulopsis candida, were the exclusive species of the florae. About 90% of yeast flora was occupied by D. hansenii-T. candida, and the remaining 10% by Candida zeylanoides in the case of Plumrose (blue cheese). Geror, a non-ripening cheese, contained 105-108/g of Candida lipolytica, and D. hansenii was the minor constituent of the yeast flora. Only a small number of yeasts were found in Baby Edam, Cheddar, Camembert, and Viola (cream) cheese, and no yeast was detected in Emmental cheese.<br>In addition to the species mentioned above, Kluyueromyces lactis, Saccharomyces italicus, Sporobolomyces roseus, Candida intermedia, Candida kefyr, Cryptococcus albidus, Cryptococcus luteolus, Rhodotorula rubra, and Rhodotorula minuta were detected as minor members of microflora of eleven samples.<br>The yeast florae of blue cheese found in the present investigation differed from those previously reported in cheese during the ripening. This suggests a possible change of yeast flora in blue cheese after ripening.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 18 (4), 346-352_1, 1977

    公益社団法人 日本食品衛生学会

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