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The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines

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Abstract

Yeasts play an important role in cheese making, by contributing to microbial community establishment and improving flavor. This study aimed at investigating the impact of NaCl and temperature on growth and survival of 20 strains belonging to the yeast species Candida intermedia (2 strains), Debaryomyces hansenii (11), Kluyveromyces lactis (1), Papiliotrema flavescens (1), Rhodotorula glutinis (1), Sterigmatomyces halophilus (2) and Yamadazyma triangularis (2) isolated from Danish cheese brines. All yeasts could grow in Malt Yeast Glucose Peptone (MYGP) medium with low NaCl (≤ 4%, w/v) concentrations at 25 °C and 16 °C. Further, none of the strains, except for one strain of D. hansenii (KU-9), were able to grow under a condition mimicking cheese brine (MYGP with 23% (w/v) NaCl and 6.3 g/L lactate) at 25 °C, while all yeasts could grow at 16 °C, except for the two strains of C. intermedia. In the survival experiment, D. hansenii, S. halophilus and Y. triangularis survived in MYGP with 23% (w/v) NaCl throughout 13.5 days at 25 °C, with Y. triangularis and S. halophilus being the most NaCl tolerant, while the remaining yeasts survived for less than 7 days. These results enable the selection of relevant yeasts from cheese brines for potential use in the cheese industry.

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Acknowledgements

This work was conducted as a part of the Danish InBrine project. The authors are grateful to the Danish Dairy Research Foundation (MFF) and the Chinese Scholarship Council (CSC201706350054 and CSC201706350030) for the financial support.

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  1. Ling Zhang and Chuchu Huang contributed equally to this paper.

Authors and Affiliations

  1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark

    Ling Zhang, Chuchu Huang, Agnete Harboe Malskær, Lene Jespersen, Nils Arneborg & Pernille Greve Johansen

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  1. Ling Zhang
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Contributions

LZ and CH conducted the experiments, analyzed data and prepared the manuscript draft. AHM supervised part of the experiments. LJ and NA designed and supervised the experiments and revised the manuscript. PGJ analyzed data and revised the manuscript. All authors contributed with result interpretation, read and approved the final draft.

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Correspondence to Pernille Greve Johansen.

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Zhang, L., Huang, C., Malskær, A.H. et al. The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines. Curr Microbiol 77, 3377–3384 (2020). https://doi.org/10.1007/s00284-020-02185-y

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