Identification of yeasts isolated from poultry meat

In an assessment of the potential role of yeasts in the spoilage of poultry meat, the population and species diversity of yeasts were determined on 50 commercial raw and processed chicken and turkey product samples. Initial p opulations (log(10) cfu/g) ranged from less than 0.1 to 2.9, and increased by the expiration date to 0.4 to 5.1, respectively. 145 of 152 isolates wer e identified as belonging to 12 species. Yarrowia lipolytica and Candida ze ylanoides were predominant, accounting for 39% and 26% of the isolates, res pectively. Six different species of basidiomycetous yeasts were determined representing 24% of the isolates. The ability of the predominant yeast spec ies to grow at refrigeration temperatures and their proteolytic and lipolyt ic activies suggest that yeasts may play a more significant role than previ ously recognised in the spoilage of poultry products.