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The yeasts of British fresh sausage and minced beef

  • Food Microbiology
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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 byCandida zeylanoides andPichia 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.

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Authors and Affiliations

  1. School of Biological Sciences, University of Bath, BA2 7AY, Bath, Avon, U.K.

    Hilary K. Dalton & R. G. Board

  2. University of Bristol Research Station, Long Ashton, BS18 9AF, Bristol, U.K.

    R. R. Davenport

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  1. Hilary K. Dalton
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  2. R. G. Board
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  3. R. R. Davenport
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Dalton, H.K., Board, R.G. & Davenport, R.R. The yeasts of British fresh sausage and minced beef. Antonie van Leeuwenhoek 50, 227–248 (1984). https://doi.org/10.1007/BF02342134

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