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Summary - Study of the yeast flora composition of sorne wide varieties of goat cheese. A collection was made of 879 yeast strains isolated at different stages of cheese ripening in several types of cheese. Identification of these strains showed a rather wide diversity in the nature of flora. However, an important proportion of Kluyveromyces marxianus ssp, Debaryomyces hansenii, Saccharomyces cerevisiae species and their anascosporogenous forms was found. These species together represent between 20 and 80% of identified strains depending on the cheese groups concerned. For most selected cheese an important proportion of flora is represented by species rarely encountered in cow's milk cheese, Candida intermedia and Candida lipolytica, for instance, which are both found in highly significant proportions (about 20%) in 5 of the studied cheese types. Some specificity in goat cheese yeast flora was displayed and in particular when considering proportions of Candida strains including imperfect forms of sporogenous species. Candida as a whole was found in more than 60% of the identified population.

Contribution à l'étude de la flore levure de quelques grands types de fromages de chèvre