Abstract：
:The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia anomala, Kluyveromyces marxianus, and Saccharomyces cerevisiae being the predominant species. Unlike the yeast isolated from the fresh olives, the strains obtained from the olive brine mostly showed low pectolytic but high catalase activities. Some of these strains also exhibited other biochemical desirable properties for the fermentation of green table olives, including their lipolytic activities and their assimilation or production of organic acids in the brine. Seven strains in particular of P. anomala, K. marxianus, S. cerevisiae, and Candida maris showed the best properties for use in trials as starter culture in pilot fermenters.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Hernández A,Martín A,Aranda E,Pérez-Nevado F,Córdoba MGdoi
10.1016/j.fm.2006.07.022subject
Has Abstractpub_date
2007-06-01 00:00:00pages
346-51issue
4eissn
0740-0020issn
1095-9998pii
S0740-0020(06)00177-8journal_volume
24pub_type
杂志文章abstract：:Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus subtilis, Bacillus li...
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journal_title：Food microbiology
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pub_type： 杂志文章
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更新日期：2018-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章,评审
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更新日期：2009-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.01.010
更新日期：2008-05-01 00:00:00
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journal_title：Food microbiology
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pub_type： 杂志文章
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更新日期：2017-08-01 00:00:00
abstract：:The purpose of this study was to analyze the presence of different yeasts in the facilities of four wineries from the D.O.Ca. Rioja region in Spain. The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. The diversity of non-Saccharomyces yeasts found in ...
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pub_type： 杂志文章
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