Characteristics of the growth of table olive yeasts at low temperature

M. C. Durán Quintana; P. García García; A. Garrido Fernández

doi:10.3989/gya.2003.v54.i3.241

Characteristics of the growth of table olive yeasts at low temperature

Authors

M. C. Durán Quintana Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).
P. García García Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).
A. Garrido Fernández Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).

DOI:

https://doi.org/10.3989/gya.2003.v54.i3.241

Keywords:

Low temperatures, pH, Salt, Table olives, Yeasts

Abstract

The behaviour of Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii, isolated form olive fermentations at low temperature was studied. The response, growth rate, at increasing time intervals, was studied by means of a General Linear Model (GLM) repeated measures, paying special attention to interactions. The most vigorous yeasts in YMGP were P. anomala, C. diddensii, y Deb. hansenii, who were able to grow at 7ºC and 8% salt. In brine, in addition to the main effects, the interactions salt-yeast, time-pH, time-yeast-species were also significant. P. membranaefaciens showed greater salt tolerance in brine than in YMPG. S. cerevisiae, P. minuta and C. famata were inhibited of both pH 3,5 and pH 4 at 7ºC. A sinergistic effect of salt and pH can inhibit yeast growth at 7ºC.

Downloads

Download data is not yet available.

Downloads

Published

2003-09-30

How to Cite

Durán Quintana MC, García García P, Garrido Fernández A. Characteristics of the growth of table olive yeasts at low temperature. Grasas aceites [Internet]. 2003Sep.30 [cited 2024Apr.25];54(3):264-71. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241

Download Citation

Issue

Vol. 54 No. 3 (2003)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.