Resumo

CANETE, Luis A; ARGUELLO, Beatriz del V  e  PUCCIARELLI ROMAN, Amada B. Study of the microbial flora of the yerba mate during the production stages. Rev. cienc. tecnol. [online]. 2017, n.27, pp.51-57. ISSN 1851-7587.

Processing, selling and exporting yerba mate represent an important activity in the economy of the province of Misiones. The objective of this research was to determine the variation of the microbial flora of yerba mate; and its evolution in different stages of development. The bacteriological and mycological profile was evaluated over a period of 18 months from 72 samples in the different processing stages, from harvest to the toasted green tea, and 48 samples of yerba mate stationed with 9-12 months of storage. Microbiological counts showed the higher values in raw material, Mesophilic aerobic bacteria: 7x106UFC / g; Coliforms: 1.1 x 105NMP / g; Thermotolerant coliforms: 1.5 x104NMP / g; Escherichia coli (Ec): 72% presence; Mesophilic and Thermophilic Sulfites Anaerobes Reducers (ASRM; ASRT) presence in 65%; Yeasts and molds (HyL): 8x106UFC / g. Counts fell considerably after zapecado and drying, keeping low values in the canchado and driyng, except HyL count. No presence of Ec, ASRM and ASRT was detected in the later stages of the process. Therefore, it is suggested to consider the values of counts obtained in the stages of Canchado and Estacionamiento; as reference values in the Regulation of the Argentine Food Code, which regulates the hygienic-sanitary quality of packaged yerba mate from the microbiological point of view; and avoid contamination during the packaging.

Palavras-chave : Yerba mate; Mycotic flora; Bacterial flora; Processing stages.

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