Isolation and Identification of Yeasts in White Cheese

Abstract

In this study, firstly yeast was isolated from 50 white cheese samples produced by traditional methods from raw milk. The yeast species were isolated from 50 traditional white cheese samples and identified with the VITEK2 Compact system. There were obtained from white cheese samples 90 isolates 35.6% Candida sake (32), 13.3% Candida zeylanoides (12), 8.9% Candida famata (8) and 8.9% Candida kefyr (8) and the remaining 33.3% Candida sphaerica (4), Candida colliculasa (2), Candida boidinii (2), Candida lusitaniae (4), Candida parapsilosis (2), Candida sphaerica (4) Cryptococcus laurentii (4), Candida krusei (4) and Saccharomyces cerevisiae (4). Yeasts are known as a saprophyte found in many foods, but that some of them positively contribute to the fermentation. More over some yeasts are could used of starter culture during the manufacture of certain dairy product for maturation by supporting the functions. some yeasts species were isolated in this study, could be used as support culture.