| characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in galicia (nw spain). | a total of 143 presumptive yeast isolates were obtained from the predominant microflora of 21 short-ripened starter-free raw cow's milk cheeses made in galicia (nw spain), and the following 68 isolates were identified by both genotyping and sequencing methods: yarrowia lipolytica (21 isolates), kluyveromyces lactis (18), debaryomyces hansenii (11), pichia guilliermondii (11), pichia fermentans (4) and saccharomyces cerevisiae (3). of these, y. lipolytica and k. lactis displayed the strongest ext ... | 2016 | 26678145 |
| recovering traditional raw-milk tetilla cheese flavour and sensory attributes by using kocuria varians and yarrowia lipolytica adjunct cultures. | the rationale of the present study was to evaluate the potential of microbial adjunct cultures including kocuria varians and/or yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) tetilla cheese. four batches of tetilla cheese, a short ripened cows' milk cheese produced in galicia (nw spain), were made in duplicate from pasteurized milk inoculated with different microbial cultures. a control batch was manufactured by adding a mesophilic commercial ... | 2017 | 28384620 |