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1.
J Appl Biochem ; 7(3): 161-79, 1985 Jun.
Article in English | MEDLINE | ID: mdl-3902765

ABSTRACT

The literature dealing with sulfite preservation of meat products is reviewed. Discussion is centered on three aspects: (i) the elective action of sulfite, whereby its presence in meat products encourages the development of an association of Gram-positive bacteria (Brochothrix thermosphacta and homofermentative lactobacilli) and yeasts. Unsulfited products tend to be dominated by Pseudomonas fragi at chill, and Enterobacteriaceae at ambient temperatures; (ii) the diminution of the preservative potential of a meat product, which is associated with the binding of sulfite by acetaldehyde-producing yeasts; and (iii) the sparing action that sulfite has on the carbohydrates contained in the meat or included as an ingredient.


Subject(s)
Food Microbiology , Food Preservatives/analysis , Meat/analysis , Sulfites/analysis , Ammonia/analysis , Animals , Carbohydrates/analysis , Cattle , Chemical Phenomena , Chemistry , Hot Temperature , Hydrogen-Ion Concentration , Time Factors
2.
Antonie Van Leeuwenhoek ; 50(3): 227-48, 1984.
Article in English | MEDLINE | ID: mdl-6486769

ABSTRACT

Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear to affect the numbers and range of yeasts present but did affect their relative proportions. A survey of one factory showed that meat intended for sausage production and equipment harboured the same range of yeasts that are found in the finished products.


Subject(s)
Food Microbiology , Meat Products , Meat , Yeasts/isolation & purification , Abattoirs , Animals , Cattle , Sulfites/pharmacology , Swine , United Kingdom , Yeasts/drug effects
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