Article
Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese.
International journal of food microbiology - 19 Sept 2001
Hansen T K, Jakobsen M
Abstract excerpt
In blue veined cheeses, the dominant yeast species in most cases is Debaryomyces hansenii. Saccharomyces spp. occurs less frequently, but they can be found in some blue veined cheeses. In the present study, the taxonomy of Saccharomyces spp. associated to blue veined cheeses was studied and comparisons made to type strains of Saccharomyces spp. and starter cultures of Saccharomyces spp. used in other food...
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