The population change of yeasts in commercial salami

Abunyewa AAO.; Laing E.; Hugo A.Viljoen BC.

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The population change of yeasts in commercial salami

机译：The population change of yeasts in commercial salami

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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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来源
《Food Microbiology》 |2000年第4期|429-438|共10页
作者
Abunyewa AAO.; Laing E.; Hugo A.Viljoen BC.;
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作者单位

ViljoenBC@micro.nw.uovs.ac.zaViljoen BC, Univ Orange Free State, Dept Microbiol & Biochem, POB 339, ZA-9300 Bloemfontein, South Africa;

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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
正文语种英语
中图分类食品工业;
关键词
Staphylococcal growth; Starter cultures; Dry sausages; Spoilage; Meats;

The population change of yeasts in commercial salami

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