Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products

Yeasts are essential contributors to the ripening and flavor development of white brined cheeses. This study aimed to investigate and compare the microbial load and yeast species composition in artisanal and industrial white brined cheeses. The influence of key physicochemical parameters (salt content, acidity, fat content, moisture, and ripening stage) on yeast count and species composition was analyzed. A total of 100 white brined cheese samples produced in Bulgaria were analyzed. Yeast species were identified using MALDI-TOF MS, and physicochemical properties were assessed according to ISO standards. The predominant yeast species identified were <i>Torulaspora delbrueckii</i>, <i>Debaryomyces hansenii</i>, <i>Saccharomyces cerevisiae</i>, and <i>Candida sphaerica</i>. <i>D. hansenii</i> was the dominant species in industrial samples, while <i>S. cerevisiae</i> was more frequently isolated from artisanal cheeses. Statistical analyses showed that the physicochemical parameters most influencing yeast species composition were salt content and acidity. A statistically significant correlation between yeast count and salt content was observed only in industrial cheeses, with <i>D. hansenii</i> showing greater salt tolerance. Yeast counts were higher in cheeses with higher salt content, particularly in industrial samples. This study highlights the distinct influence of production methods and physicochemical parameters on the yeast ecology of white brined cheeses.