Abstract
Yeast contamination of fermented green olives was evaluated. Plate counts were determined during the fermentation process and strains were isolated, identified and characterized. Results showed that counts of yeasts reached a maximum when the acidity was rather high. Strain identification showed that: Pichia anomala, Debaryomyces hansenii, Candida versatilis and C. tropicalis were the most abundant species. Isolates of these species were used in the in-vitro inhibition assays using laboratory media with whole garlic, water extract and steam distilled oil to determine the Minimal Inhibitory Concentrations (MICs). The effect of concentrations that inhibited yeasts and moulds were also studied on lactic acid bacteria which were not inhibited. The essential oil was the most active on growth of moulds and yeasts. The same concentrations of sorbic acid were used in olive preservation against yeasts and moulds during the fermentation and storage. A net decrease in yeast counts was observed.
Highlights
Uso de fungicidas del ajo para la inhibición de levaduras y mohos en aceitunas verdes en fermentación.En el trabajo se evalúa la contaminación por levaduras en la fermentación de aceitunas verdes
Green olives of the picholine variety were prepared according to the method described by Paid etal., (1994)
Samples were taken from the brine and the upper surface of the fermentor for chemical and microbiological determinations
Summary
Uso de fungicidas del ajo para la inhibición de levaduras y mohos en aceitunas verdes en fermentación. En el trabajo se evalúa la contaminación por levaduras en la fermentación de aceitunas verdes. Se hicieron recuentos en placas, y se aislaron, identificaron y caracterizaron las cepas correspondientes. Los resultados indican que los recuentos de mohos alcanzan el máximo cuando la acidez es elevada. Las especies más abundantes fueron: Pichia anómala, Debaryomyces hansenii, Candida versatilis y C. tropicalis. Las especies anteriores se usaron en ensayos de inhibición in vitro utilizando medios de cultivos con ajo, extracto acuoso y aceites obtenidos por arrastre de vapor, determinándose las concentraciones de inhibición mínima (MICs). Las concentraciones que mostraron actividad no tuvieron inhibición frente a las bacterias lácticas. El aceite esencial fue la composición más activa frente a mohos y levaduras. La utilización adicional de ácido sórbico durante la fermentación y almacenamiento dio lugar a un descenso en la población de levaduras
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
