Computerized identification of yeasts isolated from camembert and limburger cheese

ABSTRACT

One hundred and ninety five yeasts were isolated from the surfaces of Camembert and Limburger cheese made from cow's milk at different stages of ripening periods. These isolates beside 18 standard yeast strains were classified using morphological and biochemical reactions. The results were subjected to the EDV-program and a Vernetzungsdiagram which was automatically calculated. The numerical analysis for 213 yeast gave six different groups Group I contained one cluster of highly similar species [107 out of 117] which belong to Debaryomyces hansenii; group II was identified as Kluyveromyces marxianus var. lactis represented by a cluster [nine out of twelve]; also, 24 out of 25 Candida intermedia showed a good homogeneous species forming group III; group IV comprised 48 Pichia farinosa out of 50 species with higher similarity and groups V and VI comprised Trichosporon beigelii and Candida sake having a lower similarity clusters representing smaller number of species. The dominant yeast species were D. hansenei [55.4%], P. farinose [24.6%], G. intermedia [12.8%] and K. lactis [4.1%]. Both T. beigelii and C. Sake species were represented by 1.5% from the total number of the identified yeast isolates