Yeast flora of non-radurised and radurised minced beef — a taxonomic study

Yeast flora present in minced beef before and after radurisation were examined. No reduction in the number of yeast cells was observed after the meat was radurised at a dose of 2.5 kGy. A definite increase in the number of psychrotrophic yeast was observed in radurised meat after 14 days of storage at 4°C. The recovered yeast flora comprised representatives of the following species: Candida famata (9 isolates); C. lipolytica (4 isolates); C. parapsilosis (20 isolates); C. sake (27 isolates); C. zeylanoides (28 isolates); Cryptococcus albidus var. albidus (6 isolates); Cr. infirmo-miniatus (1 isolate); Cr. laurentii var. laurentii (31 isolates); Trichosporon cutaneum (1 isolate); Tr. pullulans (2 isolates); Rhodotorula minuta var. texensis (1 isolate); Rh. rubra (1 isolate).