Changes

''D. hansenii'' is a very common yeast in cheeses and seems to have a major impact on the development of the microflora as well as the taste. As previously mentioned, ''D. hansenii'' can metabolize lactic acid, citric acid and galactose. The metabolization of lactic acid by yeasts has been shown to have an impact on the bacterial flora of the cheese in types such as Limburger, Tilsiter, Port Salut, Trappist, Brick and the Danish Danbo. Furthermore, ''D. hansenii'' forms volatile compounds associated with a “cheesy” flavor. For example, ''D. hansenii'' seems to have a major role in the development of Cheddar and Camembert cheese by synthesizing S-methylthioacetate (most prevalent volatile sulfur compound found in cheese).<ref name="Eureka D. Hansenii"></ref>

==Bacteria==