The yeast flora of stored ready‐to‐use carrots and their role in spoilage

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Abstract
Summary: Spoilage of ready‐to‐use grated raw carrots packaged in polymeric films and stored at 10°C was investigated for involvement of yeasts. Cryptococcus albidus was only isolated during the first 3 days of storage, increasing to levels of 105–106g‐1. Candida lambica was more commonly isolated after 3–7 days of storage, and reached 107–108g‐1 after 12 days. Candida sake was present throughout storage, increasing from 105–106 after 3 days to 107–108 after 12 days. In some samples, Candida parapsilosis and Candida tropicalis were also isolated at levels similars to C. sake. All the yeasts isolated at the end of storage were fermentative species and their metabolism was characterized with a Warburg apparatus. Neither the number of yeasts nor the composition of the yeast flora were related to the deterioration of the product. Although Candida lambica inoculated on grated carrots caused spoilage after 12 days at 10°C, the high O2 permeable film was most effective in reducing exudate.