{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T15:48:34Z","timestamp":1790178514973,"version":"4.1.0"},"reference-count":75,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T00:00:00Z","timestamp":1755820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fund \u201cScience\u201d of the Medical University of Varna, Bulgaria","award":["22011"],"award-info":[{"award-number":["22011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>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\u2013TOF MS, and physicochemical properties were assessed according to ISO standards. The predominant yeast species identified were Torulaspora delbrueckii, Debaryomyces hansenii, Saccharomyces cerevisiae, and Candida sphaerica. D. hansenii was the dominant species in industrial samples, while S. cerevisiae 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 D. hansenii 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.<\/jats:p>","DOI":"10.3390\/microorganisms13091965","type":"journal-article","created":{"date-parts":[[2025,8,22]],"date-time":"2025-08-22T07:41:45Z","timestamp":1755848505000},"page":"1965","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products"],"prefix":"10.3390","volume":"13","author":[{"given":"Neli","family":"Ermenlieva","sequence":"first","affiliation":[{"name":"Department of Microbiology and Virusology, Faculty of Medicine, Medical University, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2135-066X","authenticated-orcid":false,"given":"Sylvia","family":"Stamova","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0226-2170","authenticated-orcid":false,"given":"Nadezhda","family":"Ivanova","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Technologies, Faculty of Pharmacy, Medical University, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Petya","family":"Atanasova","sequence":"additional","affiliation":[{"name":"Professor Dr. Asen Zlatarov Vocational High School of Tourism, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Velichka","family":"Marinova","sequence":"additional","affiliation":[{"name":"Department of Commodity Science, Faculty of Economics, University of Economics, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4878-6922","authenticated-orcid":false,"given":"Sevginar","family":"Ibryamova","sequence":"additional","affiliation":[{"name":"Faculty of Natural Sciences, Department of Biology, Shumen University, 9700 Shumen, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivan","family":"Ivanov","sequence":"additional","affiliation":[{"name":"Regional Directorate for Food Safety, Head of Laboratory Activities Department, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2732-6839","authenticated-orcid":false,"given":"Emilia","family":"Georgieva","sequence":"additional","affiliation":[{"name":"Training Sector Medical Laboratory Technician, Medical College\u2013Varna, Medical University, 9000 Varna, Bulgaria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,22]]},"reference":[{"key":"ref_1","unstructured":"(2021, July 28). 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