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Abstract
Samples of Domiati, Kareish and Mish cheese were taken
periodically every 7 days and subjected to the microbiological
analysis. The following groups of microorganisms: aerobic
bacterial counts, sporeforming aerobic bacteria, coliforms, fecal
E. coli, Salmonellon & Shigella, Staph. aureus and moulds were
counted, but Salmonella, Shigella and Staph. aureus were not in
detectable levels.
Computerized identification of yeast isolates from these
cheeses was done using the Vemetzungsdiagram as well as
numerical taxonomy on the bases of the morphological and
biochemical characters for yeast taxonomy. Three hundred yeast
cultures were isolated from the cheeses and identified as :
Debaryomyces hansenii, Torulaspora delbrueckii, Candida
intermedia, C. versatilis, pichia norvegensis, Kluyveromyces
marxianus var. lactis, Saccharomyces cerevisiae, P. farinosa,
Cryptococcus laurentii, Zygosaccharomyces rouxii, Rhodotoru/a
glutinis, C. zeylomoides, K. m. var. marxianus and
K. m. var. bulgaricus.
It was found from this study that the use of the
Vemetzungsdiagram besides the numerical taxonomy on the
bases of the morphological and physiological characters was a
good tool for identification of yeasts isolated from Domiati,
Kareish and Mish cheeses.