NDLI: Survival of yeasts inoculated in flavoured extra virgin olive oil

Content Provider	Springer Nature Link
Author	Ciafardini, Gino Zullo, Biagi Angelo D’Amico, Alfredo Cioccia, Giuseppe Maiuro, Lucia
Copyright Year	2006
Abstract	The survival of four strains of yeast belonging to the speciesSaccharomyces cerevisiae, Candida wickerhamii, Candida boidinii andWilliopsis californica was studied in extra virgin olive oil flavoured with garlic, lemon, oregano and red chilli pepper. The ingredients used in the doses of 1%, 5% and 10% profoundly modified the habitat of the extra virgin olive oil, reducing drastically, in 90 days of storage, the survival of the yeasts by 20–50%, in the following decreasing order: lemon, garlic, oregano and red chilli pepper. Among the yeasts studied,W. californica strain 1639 was found to be one of the most sensitive, whileS. cerevisiae strain 1525 was one of the most tolerant regarding the ingredients present in the flavoured olive oil. The observations carried out with a scanning electron microscope (SEM) highlighted the presence of frequent lesions on the cellular wall ofC. wickerhamii 1532,C. boidinii 1638 andS. cerevisiae 1525 and only in a few rare cases inW. californica 1639. Nevertheless, since the survival ofW. californica 1639 in the flavoured olive oil was compromised to a greater extent in respect to the other species, it is plausible to deduct that the damage to the cellular wall represents only one of the causes responsible for the death of the yeasts in the flavoured olive oil.
Starting Page	231
Ending Page	235
Page Count	5
File Format	PDF
ISSN	15904261
Journal	Annals of Microbiology
Volume Number	56
Issue Number	3
e-ISSN	18692044
Language	English
Publisher	Springer-Verlag
Publisher Date	2006-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	aromatic spices flavoured olive oil oil yeasts survival of yeasts Microbiology Microbial Genetics and Genomics Microbial Ecology Fungus Genetics Medical Microbiology Applied Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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