Isolation and identification of yeasts associated with intermediate moisture meats

Biltong, cabanossi, dry sausage, salami are typical intermediate moisture m eats produced and consumed to a large extent in South Africa. A study was u ndertaken with the objective of isolating and identifying the dominant yeas ts associated with these meat products. Microbiological analyses were perfo rmed by the enumeration of all relevant microbial organisms on selective ag ar, and the isolation and identification of all visually distinct yeast col onies by means of conventional methods. A total of 11 different yeast speci es, representing nine genera, were present in the samples analysed. Althoug h a broad spectrum of yeasts were found in the meats, Debaryomyces hansenii was the most abundant yeast isolated. Other species encountered, were Cryp tococcus laurentii, Cryptococcus hungaricus, Torulaspora delbrueckii, Rhodo torula mucilaginosa, Sporobolomyces roseus, Debaryomyces vanriji, Trichospo ron beigelii, Yarrowia lipolytica, Saccharomyces cerevisiae and Candida zey lanoides. The chemical and physical composition of these intermediate moisture meat p roducts were also established. Representative samples of biltong, cabanossi , dry sausage and salami were evaluated and the water activity, pH, moistur e fraction (%) and salt fraction (%) were measured.