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A note on estimation of food spoilage yeasts by measurement of adenosine triphosphate (ATP) after growth at various temperatures
Author(s) -
Patel P.D.,
Williams A.P.
Publication year - 1985
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1985.tb03311.x
Subject(s) - adenosine triphosphate , food spoilage , food science , chemistry , biochemistry , biology , bacteria , genetics
The growth at 4d̀, 10d̀ and 15d̀C of six psychrotrophic yeasts isolated from foods was compared using total viable counts and ATP measurement. A linear relationship ( r > 0.97) was obtained between log 10 (number of viable yeasts) and log 10 (ATP content) of cultures grown at these temperatures. This relationship was not temperature‐dependent. The results are discussed and their significance for the rapid estimation of yeasts in foods is considered.