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Diversity of Yeast and Mold Species from a Variety of Cheese Types

Current Microbiology volume 70, pages 792–800 (2015)Cite this article

Abstract

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue cheeses. Eighteen other fungal species were isolated, ten from only one sample each. Most fungi isolated have been documented from dairy products; a few raise potential food safety concerns (i.e. Aspergillus flavus, isolated from a single sample and capable of producing aflatoxins; and Candida parapsilosis, an emerging human pathogen isolated from three cheeses). With the exception of D. hansenii (present in most cheese) and P. roqueforti (a necessary component of blue cheese), no strong correlation was observed between cheese type, manufacturer, or sampling time with the yeast or mold species composition.

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Acknowledgments

This work was supported by the USDA National Institute of Food and Agriculture Hatch Project NEB-31-136. We thank Dr. Robert Hutkins for reviewing this manuscript.

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  1. Department of Food Science and Technology, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, NE, 68583-0919, USA

    Nabaraj Banjara, Mallory J. Suhr & Heather E. Hallen-Adams

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  1. Nabaraj Banjara
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  2. Mallory J. Suhr
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  3. Heather E. Hallen-Adams
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Correspondence to Heather E. Hallen-Adams.

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Banjara, N., Suhr, M.J. & Hallen-Adams, H.E. Diversity of Yeast and Mold Species from a Variety of Cheese Types. Curr Microbiol 70, 792–800 (2015). https://doi.org/10.1007/s00284-015-0790-1

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  • DOI: https://doi.org/10.1007/s00284-015-0790-1

Keywords

  • Aflatoxin
  • Starter Culture
  • Patulin
  • Yarrowia Lipolytica
  • Cheese Sample