Characteristics of the growth of table olive yeasts at low temperature
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 me...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2003-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241 |
| _version_ | 1819298070497591296 |
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| author | M. C. Durán Quintana P. García García A. Garrido Fernández |
| author_facet | M. C. Durán Quintana P. García García A. Garrido Fernández |
| author_sort | M. C. Durán Quintana |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-24T05:24:03Z |
| format | Article |
| id | doaj.art-3711dc239c9f4866938e229cc5143f0d |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:24:03Z |
| publishDate | 2003-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-3711dc239c9f4866938e229cc5143f0d2022-12-21T17:13:22ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142003-09-0154326427110.3989/gya.2003.v54.i3.241239Characteristics of the growth of table olive yeasts at low temperatureM. C. Durán Quintana0P. García García1A. Garrido Fernández2Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC).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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241low temperaturesphsalttable olivesyeasts |
| spellingShingle | M. C. Durán Quintana P. García García A. Garrido Fernández Characteristics of the growth of table olive yeasts at low temperature Grasas y Aceites low temperatures ph salt table olives yeasts |
| title | Characteristics of the growth of table olive yeasts at low temperature |
| title_full | Characteristics of the growth of table olive yeasts at low temperature |
| title_fullStr | Characteristics of the growth of table olive yeasts at low temperature |
| title_full_unstemmed | Characteristics of the growth of table olive yeasts at low temperature |
| title_short | Characteristics of the growth of table olive yeasts at low temperature |
| title_sort | characteristics of the growth of table olive yeasts at low temperature |
| topic | low temperatures ph salt table olives yeasts |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/241 |
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