Synergistic effect of Sodium Chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note

Betts, Gail; Linton, Patricia E.; Betteridge, R.J.

doi:10.1006/fmic.1999.0286

Cited by 26 publications

(10 citation statements)

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“…Por otra parte, la alta tolerancia a la sal de Deb. hansenii ha sido también puesta de manifiesto en otros estudios (Almagro et al, 2000;Tempel et al, 2000;Betts et al, 2000), considerándose que esta especie tiene una capacidad potencial, debido a ello, para alterar diferentes alimentos (Loureiro y Querol, 1999). En general, P. anomala, C. diddensii y Deb.…”

Section: E D I O D E C U L T I V O E F E C T O S S I G N I F I C a unclassified

“…hansenii, fueron las especies de levaduras más vigorosas de todas las ensayadas y fueron capaces de crecer en todo el rango de temperaturas estudiado, incluso al 8% de sal. Betts et al (2000) concluyeron, asimismo, que Debaryomyces era el género más resistente al efecto combinado de pH, sal y temperatura.…”

Section: E D I O D E C U L T I V O E F E C T O S S I G N I F I C a unclassified

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Characteristics of the growth of table olive yeasts at low temperature

Quintana¹,

García-García²,

Garrido‐Fernández³

2003

Grasas y Aceites

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RESUMEN Características del crecimiento de levaduras de aceitunas de mesa a bajas temperaturas.Se ha estudiado el comportamiento de Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii a bajas temperaturas. La respuesta, crecimiento relativo determinado a diferentes intervalos de tiempo, se ha estudiado mediante el modelo lineal general (GLM) con medidas repetidas, prestándose especial atención a las interacciones. Las levaduras más resistentes en medio YMGP fueron P. anomala, C. diddensii, y Deb. hansenii que crecieron a 7 o C incluso al 8% de sal. En salmueras, además de los efectos principales, fueron también significativas las interacciones, concentración de sal-especie de levadura, tiempo-pH, tiempo-especie de levadura, tiempo-sal-pH y tiempo-sal-especie de levadura. P. membranaefaciens mostró mayor tolerancia a la sal en la salmuera que en YMGP. S. cerevisiae, P. membranaefaciens y C. famata se inhibieron a 7 o C tanto a pH 3,5 como 4, con independencia de los niveles de sal. Combinaciones adecuadas de pH y sal pueden inhibir el crecimiento a 7ºC. PALABRAS-CLAVE: Aceitunas de mesa -Bajas temperaturas -Levaduras -pH -Sal SUMMARY 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 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 7 o C 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 7 o C. A sinergistic effect of salt and pH can inhibit yeast growth at 7 o C.

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Section: E D I O D E C U L T I V O E F E C T O S S I G N I F I C a unclassified

Characteristics of the growth of table olive yeasts at low temperature

Quintana¹,

García-García²,

Garrido‐Fernández³

2003

Grasas y Aceites

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“…Surveys of yeasts occurring in a particular type of food that has been exposed to particular environmental conditions, can give insight as to which species might be encountered in spoilage (Deak and Beuchat, 1996). In foods, which are susceptible to deterioration by yeasts, spoilage can be prevented by using the combination of intrinsic and extrinsic factors such as temperature, pH, water activity (a w ) and oxygen content (Betts et al, 2000).…”

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confidence: 99%

The effect of some environmental parameters on the growth of yeasts originating from sugar containing foods

2007

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In this study, 65 yeast strains originating from sugar containing foods were tested for growth under different environmental conditions. In the experiments performed with glucose and NaCl, inhibition effect was observed at reduced a w levels. Most of the strains were able to grow at both 4 and 37 ºC. Of the tested pH values, the most adverse effect on growth of the yeasts was observed at pH 2.5. All of the strains were able to grow at both 5 and 20% CO 2 levels. Acetic and propionic acids were found to be the most effective preservatives for inhibition of the strains. All of the yeasts, except a Candida glucosophila strain, failed to grow in the presence of 0.05% (w/v) sodium benzoate.

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“…Grasas y Aceites los niveles inhibidores de sal diminuían con la temperatura (Betts et al, 2000). A pesar de estos efectos globales descritos, cada especie de levadura tiene una sensibilidad diferente a los factores estudiados.…”

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Growth in brine, at low temperature and different organic acids, of yeasts from table olives

Quintana¹,

Arroyo²,

García-García³

et al. 2005

Grasas y Aceites

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RESUMENEvolución del crecimiento en salmuera, a bajas temperaturas y diferentes acidulantes, de levaduras aisladas de aceitunas de mesa.Se ha estudiado la evolución de las principales especies de levaduras relacionadas con las aceitunas de mesa (Pichia anomala, Pichia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata, y Debaryomyces hansenii) a baja temperara (7 o C) y en diversas condiciones físi-co-químicas en las salmueras, utilizando el log del crecimiento relativo como respuesta. En general, la concentración de sal tiene un efecto muy limitado, que se aprecia algo más a pH 4, pero sin llegar a ser significativo. Los efectos del tipo de ácido y pH fueron significativos; la presencia de acético disminuye la población con el tiempo, mientras que con el láctico se mantiene e, incluso, se eleva ligeramente. Estos efectos se acentúan a pH 3,5. El comportamiento de cada levadura frente a las diferentes variables ha sido diverso. La población relativa de las especies Sacch. cerevisiae, P. membranaefaciens, C. famata y Deb. hansenii disminuyó con el tiempo en presencia del 8% de NaCl. A pH 3,5 disminuye muy sensiblemente la población inicial en todos los casos, siendo tal influencia más destacada en Sacch. cerevisiae y C. famata. La presencia de acético disminuye de forma importante la población inicial inoculada en la mayoría de los casos y provocó siempre un descenso paulatino en las mismas. No se observó diferencias entre las especies debido al ácido láctico. Estos estudios pueden ser de interés para el desarrollo de presentaciones comerciales de aceitunas de mesa refrigeradas y con reducido nivel de sodio. PALABRAS-CLAVE: Aceituna de mesa -Bajas temperaturas -Levadura -pH.-Sal. SUMMARY Growth in brine, at low temperature and different organic acids, of yeasts from table olives.The evolution of the main yeast species related to table olives (Pichia anomala, Pichia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata, and Debaryomyces hansenii) at low temperature (7 o C) and different physico-chemical brine conditions was studied, using the log of the relative growth as response. In general, the NaCl concentration had a reduced effect, which was slightly greater at pH 3.5, although it was never significant. The effects of pH and type of acid were significant: the presence of acetic acid always diminished the yeast population with time; however the population was maintained, or even slightly increased, in the presence of lactic acid. Such effects were higher at pH 3.5 than at pH 4.0. The behavior of the yeast species was diverse. Sacch. cerevisiae, P. membranaefaciens, C. famata y Deb. hansenii disminished with time in 8% NaCl. The yeast population markedly decreased at pH 3.5, mainly in the case of Sacch. cerevisiae and C. famata. The presence of acetic acid decreased the yeast population in most species and always lead to a progressive diminution of it with time. No differences between species due to lactic acid was observed. These...

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Synergistic effect of Sodium Chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note

Cited by 26 publications

References 10 publications

Characteristics of the growth of table olive yeasts at low temperature

Characteristics of the growth of table olive yeasts at low temperature

The effect of some environmental parameters on the growth of yeasts originating from sugar containing foods

Growth in brine, at low temperature and different organic acids, of yeasts from table olives

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