Contribution à l'étude de la flore levure du fromage de Camembert. Son évolution au cours de la maturation

Abstract

Yeasts represent a substantial part of the bacterial flora of Camembertcheese. They might therefore actively participate in the ripeningof cheeses.In order to determine more accurately the nature of this flora, anidentification of the major species was realized.The strains of yeasts were isolated from Camembert made with raw milkcoming from three Norman factories chosen for the quality and theregularity of their manufacturings.A total of 323 strains were isolated and their identification wasrealized according to the criteria preconized by Lodder.The yeasts of Camembert seems to be dominated by Kluyveromyces groupand its imperfect forms constituting more than 60 p. 100 of the population.Debaryomyces hansenii (12 p. 100), Saccharomyces cerevisiae (9 p.100), Saccharomyces rouxii (6 p. 100) and Torulopsis versatilis (4p. 100) were also found.The relative importance of the various species seemed to be highlyvariable from manufacturing to another.Thus, the yeast flora of Camembert seems mainly to be formed by theKl. lactis - Kl. fragilis group, which is also dominant in othercheeses