title: Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
abstract: This study investigate the diversity and dynamics of yeasts in the production processes of one unsmoked and two smoked dry-cured meat products of a Norwegian dry-cured meat production facility. A longitudinal observational study was performed to collect 642 samples from the meat, production materials, room installations and indoor and outdoor air of the production facility. Nutrient rich agar media were used to isolate the yeasts. Morphologically different isolates were re-cultivated in their pure culture forms. Both classical and molecular methods were employed for species identification. Totally, 401 yeast isolates belonging to 10 species of the following six genera were identified: Debaryomyces, Candida, Rhodotorula, Rhodosporidium, Cryptococcus and Sporidiobolus. Debaryomyces hansenii and Candida zeylanoides were dominant and contributed by 63.0% and 26.4% respectively to the total isolates recovered from both smoked and unsmoked products. The yeast diversity was higher at the pre-salting production processes with C. zeylanoides being the dominant. Later at the post-salting stages, D. hansenii occurred frequently. Laboratory studies showed that D. hansenii was more tolerant to sodium chloride and nitrite than C. zeylanoides. Smoking seems to have a killing or a temporary growth inhibiting effect on yeasts that extend to the start of the drying process. Yeasts were isolated only from 31.1% of the environmental samples. They belonged to six different species of which five of them were isolated from the meat samples too. Debaryomyces hansenii and Rhodotorula glutinis were dominant with a 62.6% and 22.0% contribution respectively. As none of the air samples contained D. hansenii, the production materials and room installations used in the production processes were believed to be the sources of contamination. The dominance of D. hansenii late in the production process replacing C. zeylanoides should be considered as a positive change both for the quality and safety of the products, as C. zeylanoides has been documented as an emerging pathogen.
authors.affiliation: The National Veterinary Institute, Sentrum, Oslo, Norway.
authors.forename: Dereje T
authors.initials: DT
authors.lastname: Asefa
authors.forename: Trond
authors.initials: T
authors.lastname: Møretrø
authors.forename: Ragnhild O
authors.initials: RO
authors.lastname: Gjerde
authors.forename: Solveig
authors.initials: S
authors.lastname: Langsrud
authors.forename: Cathrine F
authors.initials: CF
authors.lastname: Kure
authors.forename: Maan S
authors.initials: MS
authors.lastname: Sidhu
authors.forename: Truls
authors.initials: T
authors.lastname: Nesbakken
authors.forename: Ida
authors.initials: I
authors.lastname: Skaar
mesh_terms: D000818:Animals; D044822:Biodiversity; D015169:Colony Count, Microbial; D004864:Equipment and Supplies / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D009664:Norway; D012906:Smoke; D012965:Sodium Chloride; D012977:Sodium Nitrite; D015003:Yeasts / Q000254:growth & development / Q000302:isolation & purification*
chemical_list: D012906:Smoke; D012965:Sodium Chloride; D012977:Sodium Nitrite