Occurrences of Fungal Colonization on Frozen Buffalo Meat and 18S rDNA Sequencing of Fungal Isolates

Ujjal Sen^* & Anil Mahadeo Garode

Department of Microbiology, Kalinga University, India

Ujjal Sen, Department of Microbiology, Kalinga University, India.

Keywords: Yeast; Fungus; Frozen Buffalo Meat; 18S rDNA Sequencing; Abattoir

Abstract

Yeasts and Fungus are common natural contaminating organisms of frozen buffalo meat at low and freezing environment at abattoir, where smooth colonies recognizes as Yeast (Saccharomyces cereviciae) colonies and hyphae with branching organisms appear as fungus. The aim of the study to isolate yeast and mould, morphology in low temperature and identification through 18S rDNA partial gene sequencing technique. Fungus may belong to class Deuteromycetes, Basidiomycetes or Ascomycetes. Approximately 200 samples of frozen buffalo meat tested and 80% of the sample found positive for fungus and yeast. The experiments exhibits psychrophilic tolerance of yeasts and moulds counts in frozen buffalo meat ranges between maximum 1.48 × 104 cfu / gm to minimum 2.72 × 101 cfu / gm. 18S rDNA partial sequencing identified internal transcribed spacer gene of fungus as Aspergillus versicolor strain VA 18S ribosomal RNA gene and Aspergillus candidus strain 085241 18S ribosomal RNA gene. The overall study helps to decrease contamination of carcasses during abattoir meat processing environment and create awareness among public regarding fungal and yeast associated food poisoning and food borne disease.

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