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A medium for detecting sulphite‐binding yeasts in meat products
Author(s) -
Dillon Vivian M.,
Board R.G.
Publication year - 1989
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1989.tb00239.x
Subject(s) - library science , editorial board , clinical microbiology , food science , chemistry , microbiology and biotechnology , biology , computer science
The loss of free sulphite in meat products, and thereby preservative potential, is associated with an increase in bound sulphite resulting in part from acetaldehyde production by yeasts. A medium containing Schiff's reagent was devised to detect sulphite‐binding yeasts. Yeast colonies that caused red colouration were recorded as acetaldehyde producers. Initially acetaldehyde‐producing strains (as enumerated on the detection medium) represented 60% of the yeast flora of preserved minced lamb but, as the free sulphite level diminished, non‐sulphite‐binding yeasts increased in number.