Identification of Yeasts Isolated from Poultry Meat
In an assessment of the potential role of yeasts in the spoilage of poultry meat, the population and species diversity of yeasts were determined on 50 commercial raw and processed chicken and turkey product samples. Initial populations (log10 cfu/g) ranged from less than 0.1 to 2.9, and increased by the expiration date to 0.4 to 5.1, respectively. 145 of 152 isolates were identified as belonging to 12 species. Yarrowia lipolytica and Candida zeylanoides were predominant, accounting for 39% and 26% of the isolates, respectively. Six different species of basidiomycetous yeasts were determined representing 24% of the isolates. The ability of the predominant yeast species to grow at refrigeration temperatures and their proteolytic and lipolytic activies suggest that yeasts may play a more significant role than previously recognised in the spoilage of poultry products.
KeywordsYeasts identification spoilage poultry chicken turkey
Unable to display preview. Download preview PDF.
- 1.Deak T., Beuchat, L. R. (1996) Handbook of Food Spoilage Yeasts. CRC Press, Boca Raton, FL., pp. 210.Google Scholar
- 2.Deak T., Chen J., Beuchat, L. R. (2000) Molecular characterization of Yarrowia lipolytica and Candida zeylanoides isolated from poultry meat. Appl. Environ. Microbiol, (submitted)Google Scholar
- 4.Gallo L., Schmitt R. E., Schmidt-Lorenz, W. (1988) Microbial spoilage of refrigerated fresh broilers. Lebensm. Wiss. Technol. 21, 216–223.Google Scholar
- 5.Geornaras L., Dykes G. A., von Holy, A. (1994) Microbial populations associated with refrigerated poultry. S. Afr J. Sci. 90, 570–582.Google Scholar
- 6.Ismail S. A. S., Deak T., Abd-Rahman H. A., Yassien M. A. M., Beuchat, L. R. (2000) Presence and changes in populations of yeasts associated with raw and processed poultry products stored at refrigeration temperatures. J. Food Protect, (submitted)Google Scholar
- 7.Jackson, T. C., Acuff G. R., Dickson, J. S. (1997) Meat, poultry and seafood. In: Doyle M. P., Beuchat L. R., Monville, T. J. (eds) Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington, D. C, pp. 83–100.Google Scholar
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.