Tempo® most probable number technique for the enumeration yeasts and moulds in feed and food products
| Autor: | Branka Borović, D. Spirić, B. Velebit, Slobodan Lilic, V. Janković, B. Lakićević, Vesna Matekalo-Sverak |
|---|---|
| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Biotehnologija u stocarstvu. 27:1329-1335 |
| ISSN: | 2217-7140 1450-9156 |
| DOI: | 10.2298/bah1103329l |
| Popis: | The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food at any time, e.g. they invade field crops such as small grains, nuts, beans, tomatoes, and apples both in the field before harvesting and during storage. They also grow on processed foods and food mixtures. Their detectability in or on foods depends on food type, organisms involved and degree of invasion. Thanks to the research it was possible to evaluate how useful is automated TEMPO? system (bioM?rieux) for deterimining the total number of yeasts and moulds in feedand foodproducts. Twenty artificially contaminated foods were tested including dietetic products, seafoods and dairy products. Further, spices, food additives and animal feed were screened for natural contamination with yeasts and moulds. Statistical analysis of the results by linear regression proves the equivalence of the TEMPO? method and the standard colony count technique, at determination coefficient of 0,934. TEMPO? YM method can be considered as an effective, automated, accurate method for the enumeration of yeasts and moulds in feedand foodproducts. Traditional methods for enumeration of yeasts and moulds in food and feed products involve time - consuming plating techniques. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|