Yeast populations associated with processed poultry

被引：14

作者：

Viljoen, BC

Geornaras, I

Lamprecht, A

von Holy, A

机构：

[1] Univ Orange Free State, Dept Food Sci, ZA-9300 Bloemfontein, South Africa

[2] Univ Witwatersrand, Dept Microbiol, ZA-2050 Wits, South Africa

来源：

FOOD MICROBIOLOGY | 1998年 / 15卷 / 01期

关键词：

D O I：

10.1006/fmic.1997.0137

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The bacterial contamination of poultry carcasses during and after processing is well documented, however, little attention has been given to the composition and incidence of yeast populations of this product. A study was undertaken with the objective of identifying predominant yeasts associated with the skin of fresh and spoiled processed poultry carcasses. A fetal of 159 representative yeast isolates obtained from fresh and spoiled processed carcasses were identified according to conventional methods. Species of Candida, Cryptococcus, Debaryomyces and Yarrowia were isolated from fresh and spoiled carcasses. Rhodotorula and Saccharomyces spp. were isolated from fresh samples only and Trichosporon spp. from spoiled samples only. (C) 1998 Academic Press Limited.

引用

页码：113 / 117

页数：5

共 24 条

[1] LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES .3. ACTIVITY OF MICROBIAL LIPASES AT TEMPERATURES BELOW O DEGREE C [J].