is 4% or more, D. hansenii is the d

is 4% or more, D. hansenii is the dominating yeast, whereas Candida
tropicalis and Issatchenkia orientalis (anamorph Candida krusei) predominate
in bacon with a NaCl-content below 4% (Gardner, 1971).
To our knowledge, the yeast species associated with patés have not
been determined previously.
In some cases, yeast growth is desired in association with meat
products. D. hansenii and Candida utilis have for instance been reported
to positively affect the aroma formation and to stabilise
the red colour of fermented sausages (Dura, Flores, & Toldra,
2004; Lücke & Hechelman, 1987; Olesen & Stahnke, 2000). However,
in most cases yeast growth in meat products is undesirable
and may cause spoilage of the product – e.g. by gas-swelling of
packaged meat products; by slime formation and discolouration
on the surfaces of sausages; and by producing off-flavours (Fleet,
1992). From a food-safety perspective it is also of concern that
some yeasts metabolise organic acids and sodium nitrite, the latter
having a dual role as a preservative and as a precursor for the formation
of the pink pigment in many meat products (Dalton et al.,
1984; Fleet, 1992; Samelis & Sofos, 2003).
Despite the potential negative effects of yeast growth in meat
products, there is a lack of studies investigating quantitatively
the occurrence of yeasts in meat products. The aim of the present
study was to quantify and identify the yeasts present during manufacture
of five different processed meat products and to investigate
the potential of predominant isolates to grow in processed
meat products.