Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2010 | 60 | 4 |

Tytuł artykułu

Yeast occurrence in herring products and processing environment and their biochemical peculiarities

Treść / Zawartość

Warianty tytułu

Języki publikacji



The aim of this work was to ascertain yeast contamination of raw herring, the processed products and manufacturing environment, and to evaluate biochemical peculiarities of dominant species of the isolated yeasts, which could have influenced the product quality. A total of 36 yeast strains were isolated from herring products, raw material and their production environment during the manufacturing process. These yeasts were identified as 8 species belonging to Saccharomyces, Candida, Pichia, Rhodotorula, Debaryomyces, Yarrowia yeast genera. Saccharomyces cerevisiae and Candida glabrata yeasts dominated in herring products. Candida blankii, Debaryomyces hansenii var. hansenii, Yarrowia lipolytica, and C. glaebosa yeasts were isolated from raw herring. The studies on contamination of the production room air, equipment, dishes, packing and other surfaces showed that the majority of samples were infected by Saccharomyces cerevisiae and Candida glabrata yeasts that were also found in the processed herring production. Research on enzymatic activity showed that yeasts Pichia membranifaciens and Debaryomyces hansenii var. hansenii exhibited proteolytic activity, while Yarrowia lipolytica – lipolytic activity. Based on the preliminary study results of assimilation and fermentation of carbon sources as well as proteolytic and lipolytic activities, this could have had the negative influence upon the product quality.








Opis fizyczny



  • Laboratory of Biodeterioration Research, Institute of Botany, Zaliuju Ezeru 49, Lt-08406 Vilnius, Lithuania


  • 1. Adebayo-Tayo B.C., Onilude A.A., Patrick U.G., Mycofloral of smoke-dried fishes sol din Uyo, Eastern Nigeria. World J. Agric. Sci., 2008, 4, 346–350.
  • 2. Balasubramanian S., Rajan M.R., Raj S.P., Microbiology of fish grown in a sewage-fed pond. Bioresource Technol., 1992, 40, 63–66.
  • 3. Betts G.D., Linton P., Betteridge R.J., Food spoilage yeasts: effects of pH, NaCl and temperature on growth. Food Contr., 1999, 10, 27–33.
  • 4. Bledsoe G.E., Bledsoe C.D., Rasco B., Caviars and fish Roe products. Crit. Rev. Food Sci. Nutr., 2003, 43, 317–356.
  • 5. Das M., Hafiz F., Ahmed M.K., Parveen S., Microbiological analysis of some raw fish samples. Bangladesh J. Microbiol., 2007, 24, 67–69.
  • 6. Farben J.M., Peterkin P.I., Listeria monocytogenes. The Microbiological Safety and Quality of Foods, 2000, 1, 1178–1232.
  • 7. Gram L., Dalgaard P., Fish spoilage bacteria – problems and solutions. Curr. Opin. Biotechnol., 2002, 13, 262–266.
  • 8. Gram L., Huss H., Microbiological spoilage of fish and fish products. Int. J. Food Microbiol., 1996, 33, 121–137.
  • 9. Hansen L.T., Gill T., Rontved S.D., Huss H.H., Importance of autolysis and microbiological activity on quality of cooledsmoked salmon. Food Res. Int., 1996, 29, 181–188.
  • 10. ISO 7954, Microbiology. General guidance for the enumeration of yeast and moulds. Colony count technique at 25°C, 1987, Switzerland, p.3.
  • 11. Jonsyn F.E., Lahai G.P., Mycotoxic flora and mycotoxins in smoke-dried fish from Sierra Leone. Mol. Nutr. Food Res., 2006, 36, 485–489.
  • 12. Khan N.H., Ishii Y., Esaki N.K-K., H., Nishino T., Nishimura M., Kogure K., Isolation of Pseudomonas aeruginosa from open ocean and comparison with freshwater clinical and animal isolates. Microb. Ecol., 2007, 53, 173–186.
  • 13. Kobatake M., Kreger-van Rij N.J.W., Placido M.T.L.C., Van Uden N.V., Isolation of proteolytic psychrotrophic yeasts from fresh raw seafoods. Lett. Appl. Microbiol., 2008, 14, 37–42.
  • 14. Kreger-van Rij N.J.W., The Yeasts, A Taxonomic Study. 1984, 3rd edn., Elsevier Science Publishers B. V., Amsterdam, p. 1082.
  • 15. Kurtzman C.P., Fell J.W, The Yeasts, A Taxonomic Study. 1998, 4th edn., Elsevier, Amsterdam-Tokyo, p. 1055.
  • 16. Langsrud S., Sidhu M.S., Heir E., Holck A.L., Bacterial disinfectant resistance – a challenge for the food industry. International Biodeterioration & Biodegradation, 2003, 51, 283–290.
  • 17. Levin R.E., Witkowski R., Characteristics and identity of obligately aerobic spoilage yeasts from fish silage. J. Appl. Bacteriol., 1991, 71, 354–359.
  • 18. McMeekin T.A., Ross T., Olley J., Application of predictive microbiology to assure the quality and safety of fish and fish products. Int. J. Food Microbiol., 1992, 15, 13–32.
  • 19. Narkevičius R., Problems in assuring safety of cold smoked fish: Listeria monocytogenes (review). Food Chem. Technol., 2004, 38, 29–34 (in Lithuanian).
  • 20. Nevalainen A., Willeke K., Liebhaber F., Pastuszka J., Burge H., Henningson E., Bioaerosol sampling, 1993, in: Aerosol Measurement. Principles Techniques and Applications (eds. K. Willeke, P.A. Baron). Van Nostrand Reinhold, New York, pp. 471–492.
  • 21. Paludan-Muller C., Madsen M., Sophanodora P., Gram L., Muller P.L., The microbial ecology of processing equipment in different fish industries–analysis of the microflora during processing and following cleaning and disinfection. Int. J. Food Microbiol., 2002, 3, 239–250.
  • 22. Papadopoulou C., Economou E., Zakas G., Salamoura C., Dontorou C., Apostolou J., Microbiological and pathogenic contaminants of seafood in Greece. J. Food Qual., 2007, 3, 28–42.
  • 23. Spencer J.F.T., Spencer D.M., Yeasts in Natural and Artificial Habitats. 1997, Springer-Verlag, Berlin, pp. 226–242.
  • 24. Svičiulis A., Tilindis B., Žlabys P., Sanitary Microbiology. 1999, Vilnius University, Vilnius, pp. 96–97 (in Lithuanian).
  • 25. The rule of hygiene HN 26, Raw materials and foodstuffs. Maximum permitted levels of microbiological contamination, 1998, Vilnius, p. 13 (in Lithuanian).
  • 26. Watanabe N., Ota Y., Minoda Y., Yamada K., Isolation and identification of alkaline lipase producing microorganisms, cultural conditions and some properties of crude enzymes. Agric. Biol. Chem., 1977, 41, 1353–1358.
  • 27. Wheeler K.A., Hocking A.D., Pitt J.I., Anggawati A.M., Fungi associated with Indonesian dried fish. Food Microbiol., 1996, 3, 351–357.
  • 28. Willinghan E.M., Sander J.E., Thayer S.G., Wilson J.L., Investigation of bacterial resistance to hatchery disinfectants. Avian Dis., 1996, 40, 510–515.

Typ dokumentu



Identyfikator YADDA

JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.