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.

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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. grasasaceites [Internet]. 2003Sep.30 [cited 2023Oct.5];54(3):264-71. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241

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Issue

Vol. 54 No. 3 (2003)

Section

Research

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