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Development of a yeast micro flora on frozen lamb stored at negative 5 celsius



Development of a yeast micro flora on frozen lamb stored at negative 5 celsius



Journal of Food Protection 47(4): 309-311



Lamb loins wrapped in gas-permeable plastic film and stored at -5.degree. C developed a yeast microflora with maximum numbers (.apprx. 106/cm2) being reached after 20 wk of storage. Yeast isolates were identified as Cryptococcus laurentii var. laurentii, C. infirmo-miniatus, Trichosporon pullulans and Candida zeylanoides. The first of these species formed over 90% of the yeast flora at all times. Black spot and white spot mold colonies were barely visible after 40 wk of storage at -5.degree. C. No microbial growth was detected on loins stored at -10.degree. C for 40 wk.

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Accession: 005132179

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