RAPD Analysis of Salt-tolerant Yeasts from Contaminated Seasoned Pickled Plums and Their Growth Inhibition Using Food Additives

Abstract

Eight salt-tolerant yeasts were isolated from contaminated pickled plums which were seasoned with honey and "Umami" seasoning. They were classified into four main groups according to random amplified polymorphic DNA analysis, and three of ten kinds of food additives tested inhibited their growth. The type strains of each group were identified as Zygosaccharomyces bisporus, Pichia subpeliculosa, and two strains of Candida apicola based on the D1/D2 region sequence of the 26S rRNA gene. They were able to grow in medium containing 6% (w/v) NaCI. A number of yeasts were isolated from production lines by the swab method, but not from the salted plums used as raw materials. These results show that the production lines require washing with antimicrobial agents effective against salt-tolerant yeasts. Three commercial food additives, San-keeper 381, Sunsoft No.700P-2, and potassium sorbate inhibited the growth of Z. bisporus at 125 to 250 microg/ml. In particular, San-keeper 381 altered the morphology of this species at 125 microg/ml. C. apicola and P. subpelliculosa were inhibited by Sunsoft No.700P-2 and potassium sorbate at 250 microg/ml. These results indicate that the washing of production lines with disinfectant and the use of food additives that effectively prevent salt-tolerant yeast contamination are necessary.