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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            <foaf:name>Department of Botany &amp; Microbiology, Faculty of Science, Assiut University, Egypt</foaf:name>
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            <foaf:name>Department of Microbiology, Faculty of Applied Science, Taiz University, Yemen</foaf:name>
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            <foaf:name>Department of Microbiology, Faculty of Applied Science, Taiz University, Yemen</foaf:name>
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    <dct:title>Mycological and enzymatic studies on fresh beef meat sold in Taiz City, Yemen</dct:title>
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    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2017</dct:issued>
    <dcat:keyword>Fresh meat</dcat:keyword>
    <dcat:keyword>Food spoilage</dcat:keyword>
    <dcat:keyword>Protease</dcat:keyword>
    <dcat:keyword>Lipase</dcat:keyword>
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    <dct:description>&lt;p&gt;The mycological analysis of 30 fresh beef meat samples on Czapek’s agar at 7º and 28ºC revealed that, heavily contamination with moulds was observed especially at 28ºC. A total of 234 and 400 colonies ⁄ 450 g meat were collected on both temperatures, respectively. Sixty-seven species belonging to 20 genera were identified. Members of &lt;em&gt;Aspergillus, Mucor, Penicillium &lt;/em&gt;and&lt;em&gt; Trichoderma&lt;/em&gt; were the most prevalent fungi. At 7°C was highly spoilage by yeasts fungi, while filamentous fungi predominated at 28°C. 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.&lt;/p&gt;</dct:description>
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