Fermenting yeasts associated with softening and gas-pocket formation in olives.
Fermenting, pectolytic yeasts were isolated from a massive commercial outbreak of softening and gas-pocket formation in olives that had been stored in acidified, low-salt brines in an attempt to reduce the problem of brine disposal. The suspected yeasts represented three different species: Saccharomyces oleaginosus, S. kluyveri, and Hansenula anomala var. anomala. All pectolytic cultures produced pectin esterase and polygalacturonase but no pectic acid trans-eliminase when grown in nutrient glucose broth. Crude, cell-free dialyzed enzyme preparations measured viscosimetrically exhibited optimal activity on sodium polygalacturonate at pH 6.0 and 45 C and were active in the range of pH 4.0 to 9.0 and 10 to 60 C.
D002474:Cell-Free System; D002854:Chromatography, Paper; D004950:Esterases / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D005638:Fruit; D005740:Gases / Q000096:biosynthesis; D006026:Glycoside Hydrolases / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D008190:Lyases / Q000378:metabolism; D010368:Pectins / Q000378:metabolism; D012440:Saccharomyces / Q000201:enzymology / Q000378:metabolism; D012965:Sodium Chloride; D013696:Temperature; D014574:Uronic Acids; D015003:Yeasts / Q000145:classification / Q000201:enzymology / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism
D005740:Gases; D014574:Uronic Acids; D012965:Sodium Chloride; D010368:Pectins; D004950:Esterases; D006026:Glycoside Hydrolases; D008190:Lyases