A note on estimation of food spoilage yeasts by measurement of adenosine triphosphate (ATP) after growth at various temperatures

Abstract

The growth at 4d̀, 10d̀ and 15d̀C of six psychrotrophic yeasts isolated from foods was compared using total viable counts and ATP measurement. A linear relationship (r > 0.97) was obtained between log10 (number of viable yeasts) and log10 (ATP content) of cultures grown at these temperatures. This relationship was not temperature‐dependent. The results are discussed and their significance for the rapid estimation of yeasts in foods is considered. Copyright © 1985, Wiley Blackwell. All rights reserved