Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila.

This study demonstrates for the first time, that the psychrotolerant yeast K. psychrophila is a dominant spoilage microorganism of vacuum-packed beef products stored at low temperatures, causing sensory defects which result in reduced shelf life, and consequently in considerable economic losses. PMID: 26678125 [PubMed - in process]

http://www.ncbi.nlm.nih.gov/pubmed/26678125?dopt=Abstract

Source: Food Microbiology - December 19, 2015 Category: Food Science Authors: Kabisch J, Erl-Höning C, Wenning M, Böhnlein C, Gareis M, Pichner R Tags: Food Microbiol Source Type: research

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