Growth in brine, at low temperature and different organic acids, of yeasts from table olives
Keywords:Chemical modification, Functional properties, Lipophilization, Palm kernel flour, Proteins, Solubility
The evolution of the main yeast species related to table olives ( Pichia anomala, Pichia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata , and Debaryomyces hansenii ) at low temperature ( 7 ºC ) and different physico-chemical brine conditions was studied, using the log of the relative growth as response. In general, the NaCl concentration had a reduced effect, which was slightly greater at pH 3.5, although it was never significant. The effects of pH and type of acid were significant: the presence of acetic acid always diminished the yeast population with time; however the population was maintained, or even slightly increased, in the presence of lactic acid. Such effects were higher at pH 3.5 than at pH 4.0. The behaviour of the yeast species was diverse. Sacch. cerevisiae , P. nmembranaefaciens , C. famata y Deb. hansenii diminished with time in 8 % NaCl. The yeast population markedly decreased at pH 3.5, mainly in the case of Sacch. cerevisiae and C. famata. The presence of acetic acid decreased the yeast population in most species and always lead to a progressive diminution of it with time. No differences between species due to lactic acid was observed. These results can be of interest for the development of commercial presentations of table olives to be preserved at low temperature and with a reduced level of sodium.
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