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

1.
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.14];54(3):264-71. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241

Issue

Section

Research

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 > >>