Growth in brine, at low temperature and different organic acids, of yeasts from table olives

Authors

  • M. C. Durán Quintana Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • F. Noé Arroyo 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.2005.v56.i1.128

Keywords:

Chemical modification, Functional properties, Lipophilization, Palm kernel flour, Proteins, Solubility

Abstract


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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Published

2005-03-30

How to Cite

1.
Durán Quintana MC, Noé Arroyo F, García García P, Garrido Fernández A. Growth in brine, at low temperature and different organic acids, of yeasts from table olives. grasasaceites [Internet]. 2005Mar.30 [cited 2022Dec.6];56(1):9-15. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/128

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Section

Research

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