| Summary: | 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. No presence of Ec, ASRM and ASRT was detected in the later stages of the process.
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