The yeasts of British fresh sausage and minced beef

Abstract

Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear to affect the numbers and range of yeasts present but did affect their relative proportions. A survey of one factory showed that meat intended for sausage production and equipment harboured the same range of yeasts that are found in the finished products.

Current trends in natural preservatives for fresh sausage products

“…Improved stability of stored refrigerated. sausage to 1.4 Â 10 3 e3.1 Â 10 7 cfu/g for frozen sausage (Farber, Malcolm, Weiss, & Johnston, 1988) and yeast counts varying from 5.0 Â 10 3 e4.7 Â 10 8 cfu/g for fresh sausages (Dalton, Board, & Davenport, 1984;Dillon & Board, 1994). The genera involved in spoilage of fresh meats and sausages were discussed by Cocolin et al (2004); Coma (2008); Crowley et al (2005); Dalton et al (1984); Dillon and Board (1994); Huffman (2002), and Olofsson, Ahrn e, and Molin (2007).…”

“…sausage to 1.4 Â 10 3 e3.1 Â 10 7 cfu/g for frozen sausage (Farber, Malcolm, Weiss, & Johnston, 1988) and yeast counts varying from 5.0 Â 10 3 e4.7 Â 10 8 cfu/g for fresh sausages (Dalton, Board, & Davenport, 1984;Dillon & Board, 1994). The genera involved in spoilage of fresh meats and sausages were discussed by Cocolin et al (2004); Coma (2008); Crowley et al (2005); Dalton et al (1984); Dillon and Board (1994); Huffman (2002), and Olofsson, Ahrn e, and Molin (2007). A number of pathogens are associated with ground beef (Eisel, Linton, & Muriana, 1997;Farber et al, 1988;Huffman, 2002;Hussain, Mahmood, Akhtar, & Khan, 2007;Little, Richardson, Owen, de Pinna, & Threlfall, 2008;Mrema, Mpuchane, & Gashe, 2006; Nortj e, Vorster, Greebe, & Steyn, 1999;Vorster, Greebe, & Nortj e, 1994).…”

A survey of yeasts in traditional sausages of southern Italy

“…Though there are several reports on the yeast populations in various meat products [4], studies on the yeast biodiversity in sausages are limited. The yeast Yarrowia lipolytica, the perfect form of Candida lipolytica, has also frequently been isolated from fresh beef [4,7] and sausages [10]. Most recently, several researches con¢rmed these results, but other yeast genera were found, such as Candida, Pichia, Rhodotorula, Hansenula (synonym of Pichia) and Torulopsis (synonym of Candida) [6^8].…”

“…D. hansenii and its imperfect form Candida famata are now used in starter preparations and should be added to the sausage mixture at a concentration of 10 6 cfu g 31 [9]. The yeast Yarrowia lipolytica, the perfect form of Candida lipolytica, has also frequently been isolated from fresh beef [4,7] and sausages [10]. Due to its lipolytic and proteolytic activity, this species can have a high technological potential [11].…”

Construction of Plasmid Vectors and Transformation of the Marine Yeast Debaryomyces hansenii

“…It has been isolated from high-sugar and high-salt foods (Dalton et al 1984;Tokuka et al, 1985;De Boer and Kuik, 1987). It is known to survive in the presence of heavy metals (Gadd and Edwards, 1986) and aromatic hydrocarbons (Cerniglia and Crow, 1981).…”