This study was undertaken to determine the yeast population on fresh and frozen quail, and to assess its potential role in quail meat spoilage. One hundred samples 50 each of fresh and frozen quail carcasses were examined for total yeast counts, types and the frequency of the isolated yeast sp < /strong>ecies. Populations of yeasts (cfu/gm) ranged from 4x10% to 5x
in fresh and frozen quail samples 10' and from 6x10 to 3x10
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Assiut Vet. Med. J. Vol. 52 No. 110 July 2006
respectively. The mean values were 4.6x 103 and 6.3 x 102 in fresh and frozen quail samples respectively. A total of 131 cultures of yeasts were isolated from the examined quail samples. The isolates were six genera Candida, Cryptococcus. Debaromyces, Rhodotorula, Trichosporon and Yarrowia. These genera were included 14 different species .Yarrowia lipolytica, Candida zeylanoides and Trichosporonp < /em>ullulans were predominant making up (31.8,23.6, and 8.3%) and (37.2, 10.2 and 20.3%) from fresh and frozen quail samples respectively. The spoilage of inoculated quail samples with the predominant yeast species stored at 5°C was assessed by detection of the organoleptic changes (odour, consistency and slime formation), measurement of the pH and determination of the total volatile nitrogen. Y. lipolytica caused spoilage with strong ammoniacal odour and softening after three days of storage. Moreover it produced the highest values of total volatile nitrogen among the tested strains (56.2mg/100gm). The obtained results suggested that yeasts may play a prominent role in the spoilage of quail meat.