Comparison of methods for enumeration of yeasts and molds in shredded low-moisture, part-skim mozzarella cheese.

Two studies were conducted to compare established and new methods for enumerating yeasts and molds in shredded low-moisture, part-skim mozzarella cheese stored under refrigeration and temperature-abuse conditions. Yeast and mold counts covered a range of 6 log10 units. In study 1, the potato dextrose agar plus chlortetracycline (PDA) pour plate, dichloran rose bengal chloramphenicol (DRBC) spread plate, Petrifilm, and Iso-Grid hydrophobic grid-membrane filtration methods were used to analyze samples after < or = 1 day of unopened storage at 7 degrees C and after opening, resealing, and 2 days of storage at 25 degrees C. The results of all methods were highly correlated (r2 > or = 0.96). In study 2, the PDA, DRBC, and Iso-Grid methods were compared with the Simplate 2-day method in an analysis of 42 samples stored for various times at 8, 11, 15, and/or 22 degrees C. The results of all methods except the Simplate method were again highly correlated (r2 > or = 0.94), although yeasts and molds were not always detected by all methods. Compared with the PDA, DRBC, and Iso-Grid methods, the Simplate method most often (10 of 42 samples, 23.8%) failed to detect yeasts and molds when at least one other method did, and the results were less highly correlated with those of other methods (r2 = 0.88 to 0.90). Our results suggest that the PDA, DRBC, Petrifilm, and Iso-Grid methods are equivalent for enumerating yeasts and molds in shredded low-moisture, part-skim mozzarella cheese samples.