The interactions between staphylococci and yeasts in pickled cheese brine were investigated. Above pH 5, Staphylococcus aureus grew in pickled cheese brine. Acid-consuming yeasts increased the pH of the brine to a level which enabled development of staphylococci. This indicates the need to monitor yeast contamination in cheeses preserved by the combination of acid and high salt.

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Author notes


2Bar-Ilan University.