Characteristics of Yeasts Isolated from Pacific Crab Meat
AUTOR(ES)
Eklund, M. W.
RESUMO
A total of 202 cultures of yeasts were isolated and characterized from king crab and Dungeness crab meat. A yeastlike organism, resembling Aureobasidium pullulans, and 15 different species distributed among the genera Rhodotorula, Cryptococcus, Torulopsis, Candida, and Trichosporon were represented. Nine of the species grew at 5 C or lower. Although two of the species grew at 37 C, none of the isolates had the characteristics of pathogenic species. Members of the Cryptococcus and Candida failed to grow at 37 C. Furthermore, species of the former genus were not pathogenic to mice. The pigmentation of the Rhodotorula cultures decreased in intensity as the incubation temperature was decreased. Biochemical activities of the different species were studied by use of triglycerides, lecithin, and proteins (casein, gelatin, and crab-meat protein) as substrates. Eight of the species could attack triglycerides; eight, lecithin; five, gelatin; one, casein; and one, crab protein. An organism, tentatively identified as Trichosporon sp., was very active in attacking each of the substrates tested and grew well at 0.5 C.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1058382Documentos Relacionados
- Characteristics of a Proteinase of a Trichosporon Species Isolated from Dungeness Crab Meat
- Pathogenic characteristics of yeasts isolated from vaginal secretion preserved under mineral oil
- Characteristics of Clostridium botulinum Type F Isolated from the Pacific Coast of the United States
- Yeasts from Commercial Meat Brines1
- Characteristics of Yeasts Isolated from Processed Poultry and the Influence of Tetracyclines on Their Growth12
