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






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

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

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.


Accession: 005132179



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Lowry, P.D.; Gill, C.O., 1984: Development of a yeast microflora on frozen lamb stored at-5(degree)C. Journal of Food Protection 47: 9-11

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