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Updated: Jan 26, 2026

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
Published on: January 17, 2025
Effects of Yeasts on Survival of Staphylococcus aureus in Pickled Cheese Brine
Amos Nussinovitch1, Baruch Rosen1, Ruth Firstenberg-Eden1
1Department of Food Engineering and Biotechnology, Technion, Haifa, Israel and Department of Life Sciences, Bar-Ilan University, Ramat-Gan, Israel.
Abstract:
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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