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The significance of the yeast: bacteria ratio in contamination of lamb 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.tb00245.x
Subject(s) - bacteria , preservative , contamination , yeast , enterobacteriaceae , food science , biology , pseudomonas , microbiology and biotechnology , biochemistry , ecology , escherichia coli , genetics , gene
Yeasts were a minor component (<5%) of the microbial contamination of pastures, fleece and carcass surfaces and remained so throughout the storage of preservative‐free minced lamb and lamb products The addition of sulphite, however, favoured the growth of yeasts to such an extent that they dominated the microflora, until free sulphite diminished to a level which permitted growth of the sulphite sensitive Gram‐negative bacteria, particularly pseudomonads and Enterobacteriaceae.