Identification of some yeast species in traditional Turkish fermented sausage with Vitek 2 compact system

Abstract

Fermented sausage, produced by traditional methods, matures by fermentation of microbial flora originating from the raw materials and the place of production. The source of contamination of the meat industry with yeasts, which are widespread in the environment, are the surfaces of the tools and equipment used in processing. Although the presence of yeasts in meat products contributes to the formation of flavor and aroma, some yeast species can cause undesirable flavors, discoloration, and the formation of a soft texture. Therefore, our study aimed to determine the yeast profile of fermented sausages using the Vitek2 Compact System, in which various biochemical tests were performed. In the sausage samples was detected Candida zeylanoides in 56.25%, Candida sake in 52.10%, Pichia farinosa in 25%, Cryptococcus laurentii in 10.42%, Candida glabrata in 4.17%, and Rhodotorula glutinis in 10.42% yeast species. The difference in yeast species in fermented sausages varied depending on the microbial load of the raw material and compliance with hygiene regulations during processing and fermentation conditions.