The presence of Enterococcus, coliforms and E. coli in a commercial yeast manufacturing process.
This study evaluated a typical commercial yeast manufacturing process for bacterial contamination. Product line samples of a commercial yeast manufacturing process and the corresponding seed yeast manufacturing process were obtained upstream from the final compressed and dry yeast products. All samples were analysed before (non-PI) and after preliminary incubation (PI) at 37 degrees C for 24 h. The PI procedure was incorporated for amplification of bacterial counts below the lower detection limit. Enterococcus, coliform and Escherichia coli counts were quantified by standard pour-plate techniques using selective media. Presence at all stages and progressive increases in counts of Enterococcus, coliforms and E. coli during processing in the commercial manufacturing operation suggested that the primary source of contamination of both compressed and dry yeast with these bacteria was the seed yeast manufacturing process and that contamination was amplified throughout the commercial yeast manufacturing process. This was confirmed by surveys of the seed yeast manufacturing process which indicated that contamination of the seed yeast with Enterococcus, coliforms and E. coli occurred during scale up of seed yeast biomass destined as inoculum for the commercial fermentation.
O'Brien
S S
SS
School of Molecular and Cell Biology, University of the Witwatersrand, Private Bag 3, Wits 2050, South Africa.
Lindsay
D
D
von Holy
A
A
D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D016983:Enterococcus / Q000302:isolation & purification*; D004926:Escherichia coli / Q000302:isolation & purification*; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards; D015003:Yeasts / Q000254:growth & development*