Journal article Open Access

Mycological and enzymatic studies on fresh beef meat sold in Taiz City, Yemen

Abdel-Sater, M. A.; Al-Sharjabi, F. A.; Al-Ashwal, Elham S.


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{
  "publisher": "Zenodo", 
  "DOI": "10.5281/zenodo.1037238", 
  "container_title": "European Journal of Biological Research", 
  "title": "Mycological and enzymatic studies on fresh beef meat sold in Taiz City, Yemen", 
  "issued": {
    "date-parts": [
      [
        2017, 
        10, 
        26
      ]
    ]
  }, 
  "abstract": "<p>The mycological analysis of 30 fresh beef meat samples on Czapek\u2019s agar at 7\u00ba and 28\u00baC revealed that, heavily contamination with moulds was observed especially at 28\u00baC. A total of 234 and 400 colonies \u2044 450 g meat were collected on both temperatures, respectively. Sixty-seven species belonging to 20 genera were identified. Members of <em>Aspergillus, Mucor, Penicillium </em>and<em> Trichoderma</em> were the most prevalent fungi. At 7\u00b0C was highly spoilage by yeasts fungi, while filamentous fungi predominated at 28\u00b0C. The ability of the common fungal isolates to produce protease and lipase enzymes revealed that most of them were positive. Among 152 isolates tested, 103 (67.8%) and 96 (63.2%) could respectively produce these enzymes. Because the deteriorative effects of the above fungi, food should be frequently and routinely analyzed. Also, it is essential to store the meat at lower temperature immediately after slaughtering and during transport and storage to reduce or prevent mould growth.</p>", 
  "author": [
    {
      "family": "Abdel-Sater, M. A."
    }, 
    {
      "family": "Al-Sharjabi, F. A."
    }, 
    {
      "family": "Al-Ashwal, Elham S."
    }
  ], 
  "page": "337-347", 
  "volume": "7", 
  "type": "article-journal", 
  "issue": "4", 
  "id": "1037238"
}
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