Abstract
A comparative analysis of the initial and final population of yeasts, lactic acid bacteria and psychrotrophic bacteria, in a number of chilled foods, varying in ingredients, physico-chemical characters and origin, gave evidence that yeasts could play a significant role in the spoilage. The yeast populations appeared to be unexpectedly uniform and comprised principally strains of Yarrowia lipolytica, Debaryomyces hansenii and Pichia membranaefaciens. A survey of 62 isolates, comprising physiological characteristics such as growth temperatures, proteolytic and lipolytic activities, hydrophobicity, a w and preservative tolerance, in addition to organic acid production, indicated that these dominant species have very few common characters and that they are endowed with a spoilage potential probably linked to different physiological properties. The isolates of Y. lipolytica exibited the strongest proteolytic and lipolytic activities and a pronounced hydrophobicity while D. hansenii isolates were characterized by a high growth rate at low temperature and at intermediate a w. P. membranaefaciens isolates showed a remarkable tolerance to acetic acid as a sole selective factor. A hypothesis of separate growth loci, in multicomponent or polyphasic food systems, was formulated.
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