Isolation and identification of yeasts in white cheese

Aim: In this study, firstly yeast was isolated from 50 white cheese samples produced by traditional methods, and then identified in the VITEK2 Compact system. Some of the yeast species that are identified to use in the production of white cheese to determine the potential contribution to aging. Materials and Methods: The yeast species were isolated from 50 traditional white cheese samples and identified with the VITEK2 Compact system. Some of yeast species were identified which were used in the production of white cheese. The microbiological, chemical and sensory properties of white cheese were investigated during 90 days maturation. Results: 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). White cheeses that experimentally produced were determined statistically different between the groups the analysis results of the chemical, microbiological and sensory. Conclusion: The lipolytic and proteolytic properties of yeasts contributed to cheese flavor and microbial interactions were important for cheese production. However, it was determined that Candida famata and Candida kefir, which are included as support cultures in this study, are saprophytic for white cheese.