Yeast flora of non-radurised and radurised minced beef — a taxonomic study

Abstract

Yeast flora present in minced beef before and after radurisation were examined. No reduction in the number of yeast cells was observed after the meat was radurised at a dose of 2.5 kGy. A definite increase in the number of psychrotrophic yeast was observed in radurised meat after 14 days of storage at 4°C. The recovered yeast flora comprised representatives of the following species: Candida famata (9 isolates); C. lipolytica (4 isolates); C. parapsilosis (20 isolates); C. sake (27 isolates); C. zeylanoides (28 isolates); Cryptococcus albidus var. albidus (6 isolates); Cr. infirmo-miniatus (1 isolate); Cr. laurentii var. laurentii (31 isolates); Trichosporon cutaneum (1 isolate); Tr. pullulans (2 isolates); Rhodotorula minuta var. texensis (1 isolate); Rh. rubra (1 isolate).