The population change of yeasts in commercial salami

被引:1
作者
Abunyewa, AAO
Laing, E
Hugo, A
Viljoen, BC
机构
[1] Univ Orange Free State, Dept Microbiol & Biochem, ZA-9300 Bloemfontein, South Africa
[2] Univ Orange Free State, Dept Food Sci, ZA-9300 Bloemfontein, South Africa
关键词
D O I
暂无
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 survival of yeast during a pilot scale production of commercial salami was investigated A fetal of 108 distinctive yeast strains were isolated and identified during the processing of the salami Initially, the number of yeasts remained below 10(3) cfu g(-1) but their numbers increased after the 12(th) day of maturation, reaching a maximum of 2.0 x 10(5) cfu g(-1) at day 20. During maturation, the pH declined from 5.72 to 4.36, water content from 58% to 43% while the salt content increased by 7%. The number of lactic acid bacteria remained above 10(5) cfu g(-1) throughout processing and maturation. Of the 108 yeast strains isolated, 22 strains were identified as members of the species Debaryomyces hansenii, being present in ail samples taken. in descending numbers, Rhodotorula mucilaginosa, Yarrowia lipolytica and Cryptococcus albidus, were also frequently isolated during processing and maturation (C) 2000 Academic Press.
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页码:429 / 438
页数:10
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