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Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives
- Bevilacqua, Antonio, Perricone, Marianne, Cannarsi, Marianna, Corbo, Maria Rosaria, Sinigaglia, Milena
- International journal of food science & technology 2009 v.44 no.11 pp. 2198-2207
- Candida saitoana, Meyerozyma guilliermondii, catalase, environmental factors, olives, pH, sodium chloride, temperature, yeasts
- This study focused to investigate the technological significance and the spoiling impact of diverse yeast strains, isolated from 'Bella di Cerignola' Italian table olives. Sixty-four isolates (belonging mainly to the species Candida famata and C. guilliermondii) were studied to assess their growth at different temperatures (15, 25 and 37 °C), pHs (4.0, 5.0 and 9.5) and NaCl concentrations (0-10.0%) in lab medium. Their pectolytic, xylanolytic, lipolytic and catalase activities were also evaluated. Most of the yeasts showed a moderate pectolytic activity and were able to grow at pH 9.5 after 120 h of incubation. Salt and temperature were the most important environmental variables affecting yeast growth, which could exert a strong selective pressure on yeast population. Candida guilliermondii appeared more resistant to high salt concentrations, whereas C. famata was able to grow at 15 °C.