Abstract
Abstract The regular occurrence of yeasts in raw milk, during processing and maturation of Danablu has been demonstrated. High numbers (10 8 cfu g -1 ) were found in Danablu after 4 weeks of maturation. Based on traditional methods (morphological, biochemical and physical criteria) and assimilation tests (API ID 32C, BioMerieux, Marcy l’Etoile, France), 166 yeast isolates from four dairies were identified. Candida famata was the most predominant yeast in Danablu, followed by Candida catenulata . Candida famata was found in all samples of raw milk and in increasing numbers during processing and maturation. Similar results were obtained for all dairies. The strains of C. famata isolated were lipolytic and assimilated lactose, glucose, galactose, lactate and citrate important for the micro-ecology of Danablu. C. catenulata had similar pattern of assimilation with the exception that it did not metabolise lactose. Some strains of C. famata produced brownish pigment and significant subspecies variations were observed in the growth characteristics at the combinations of temperature, concentration of NaCl and pH corresponding to the conditions in Danablu.
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