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Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives |
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| Authors: | Antonio Bevilacqua,Marianne Perricone,Marianna Cannarsi,Maria Rosaria Corbo,& Milena Sinigaglia |
| Affiliation: | Department of Food Science, University of Foggia, Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici (BIOAGROMED), University of Foggia, Foggia, Italy; Department of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science, Foggia University, Via Napoli 25, Foggia, Italy |
| Abstract: | 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. |
| Keywords: | Candida guilliermondii Candida famata growth index multivariate analyses table olives yeasts |