Development of a Yeast Microflora on Frozen Lamb Stored at −5°C
- 1 April 1984
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 47 (4) , 309-311
- https://doi.org/10.4315/0362-028x-47.4.309
Abstract
Lamb loins wrapped in gas-permeable plastic film and stored at −5°C developed a yeast microflora with maximum numbers (approximately 106/cm2) being reached after 20 weeks of storage. Yeast isolates were identified as Cryptococcus laurentii var. laurentii, Cryptococcus infirmo-miniatus, Trichosporon pullulans and Candida zeylanoides. The first of these species formed over 90% of the yeast flora at all times. Black spot and white spot mold colonies were barely visible after 40 weeks of storage at −5°C. No microbial growth was detected on loins stored at −10°C for 40 weeks.This publication has 4 references indexed in Scilit:
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