Effects of Yeasts on Survival of Staphylococcus aureus in Pickled Cheese Brine

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.