• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila
【24h】

Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila

机译：酵母哈萨克斯坦嗜热菌破坏真空包装的牛肉

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A survey of the psychrotolerant yeast microbiota of vacuum-packed beef was conducted between 2010 and 2012. Chilled vacuum-packed beef (n = 50) sampled from 15 different producers was found to have a mean psychrotolerant yeast count of 3.76 log cfu per cm~2. During this assessment, a recently described yeast named Kazachstania psychrophila was shown to be associated with this product. In order to gain basic knowledge about the spoilage potential of K. psychrophila in vacuum-packed beef, challenge studies were performed and the survival of three different K psychrophila strains was analyzed during storage of artificially contaminated beef. Beef samples were inoculated with the yeasts at a contamination level of 2 log cfu per cm~2. Survival and growth of K. psychrophila strains was monitored on malt extract agar at regular intervals over 84 days. Kazachstania levels rapidly increased about 5 log units within 16 days under chill conditions (4 ℃). Gas bubbles were observed after 16 days, while discoloration and production of off-flavors became evident after 42 days in inoculated samples. This study demonstrates for the first time, that the psychrotolerant yeast K. psychrophila is a dominant spoilage microorganism of vacuum-packed beef products stored at low temperatures, causing sensory defects which result in reduced shelf life, and consequently in considerable economic losses.
机译：在2010年至2012年之间对真空包装牛肉的抗精神病酵母菌群进行了一项调查。从15个不同生产商取样的冷冻真空包装牛肉（n = 50）被发现每厘米的平均抗精神病菌酵母数为3.76 log cfu。 2。在该评估过程中，最近描述的一种名为Kazachstania psychrophila的酵母与该产品有关。为了获得有关真空包装牛肉中嗜酸K.嗜腐菌变质潜力的基本知识，进行了挑战研究，并在人工污染牛肉的储存过程中分析了三种不同的嗜K.嗜铬菌的存活率。牛肉样品接种酵母的污染水平为2 log cfu / cm〜2。麦芽提取琼脂在84天的时间内定期监测嗜热克雷伯氏菌菌株的存活和生长。在寒冷条件下（4℃），哈萨克斯坦的水平在16天内迅速增加了约5 log单位。 16天后观察到气泡，而接种样品42天后变色和产生异味。这项研究首次证明，在低温下储存的真空包装牛肉产品中，抗精神病的酵母嗜酸克鲁维酵母是主要的腐败微生物，会引起感觉缺陷，从而导致货架期缩短，从而造成可观的经济损失。

著录项

  • 来源
    《Food microbiology》 |2016年第febaptab期|15-23|共9页
  • 作者

    Jan Kabisch; Constanze Erl-Hoening; Mareike Wenning; Christina Boehnlein; Manfred Gareis; Rohtraud Pichner;

  • 作者单位

    Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumannstrasse 20, 95326 Kulmbach, Germany,Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmannstrasse 1, 24103 Kiel, Germany;

    Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumannstrasse 20, 95326 Kulmbach, Germany;

    Lehrstuhl fuer Mikrobielle OEkologie, Zentralinstitut fuer Ernaehrungs- und Lebensmittelforschung (ZIEL), Wissenschaftszentrum Weihenstephan, Technische Universitaet Muenchen, Weihenstephaner Berg 3, 85354 Freising, Germany;

    Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumannstrasse 20, 95326 Kulmbach, Germany;

    Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumannstrasse 20, 95326 Kulmbach, Germany,Food Safety, Faculty of Veterinary Medicine, Ludwig-Maximilians-University Munich, Schoenleutnerstrasse 8, 85764 Oberschleissheim, Germany;

    Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, E.-C.-Baumannstrasse 20, 95326 Kulmbach, Germany;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Saccharomycetaceae; Meat spoilage; Food; Beef microbiota;

    机译：酿酒科;肉变质;餐饮;牛肉菌群;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号