Some Pink Yeasts Associated with Softening of Olives1

Vaughn, Reese H.; Jakubczyk, T.; Macmillan, James D.; Higgins, Thomas E.; Dave, B.; Crampton, Veronica M.

doi:10.1128/aem.18.5.771-775.1969

Cited by 67 publications

(20 citation statements)

References 9 publications

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“…This is described for bacteria of the Serratia genus (Prem and Sripathi 2004) and the yeasts Rhodotorula sp., Sporobolomyces sp. (Vaughn et al 1969), Cryptococcus laurentii (Frederici et al 1988), and A. pullulans. This latter produces extracellular pectolytic enzymes and has the ability to grow on a medium containing only pectin as the carbon source (Manachini et al 1988).…”

Section: Discussionmentioning

confidence: 99%

Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

Renouf¹,

Claisse²,

Lonvaud-Funel³

2005

Aust J Grape Wine Res

187

147

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Microbial species present on the surface of grape berries at harvest play an important role in winemaking, thus counting and identifying them is of great importance. The use of conventional microbial techniques and molecular methods allowed a quantitative and qualitative inventory of the different microbial species present on the grape berries. These experiments were carried out in several areas of the Bordeaux region on the red grape varieties Merlot, Cabernet Sauvignon and Cabernet Franc. Populations and species clearly varied according to berry development stage. The most widespread yeast species at berry set, Aureobasidium pullulans was never detected at harvest. Fermentative yeasts were detected at harvest and not in the first stage of grape growth. Oenoccocus oeni was detected on immature as well as on mature berries. Gluconobacter oxydans was detected mainly at harvest. Detection of Pediococcus parvulus, was dependent on the vineyard. Veraison appeared to be a key stage for yeast colonisation and the increase in population involved a change in the proportion of each species. The number of A. pullulans fell significantly at veraison as it was superseded by fermentative yeasts. Microbial populations peaked at harvest when the berry surface available for adhesion was largest and no agrochemical treatments had been applied for some weeks. Soil, grape variety and grapegrowing practices may also influence this microbial ecosystem. Based on these and published data, we formulated hypotheses to describe this microbial ecosystem, thus enabling us to develop the concept of a microbial biofilm.

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Section: Discussionmentioning

confidence: 99%

Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

Renouf¹,

Claisse²,

Lonvaud-Funel³

2005

Aust J Grape Wine Res

187

147

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“…These yeasts were possibly involved in the softening of cucumbers in brine fermentations and included strains of S. fragilis and S. cerevisiae. Vaughn et al [9] found that the production of pectin methyl esterase and PG enzymes by Rhodotorula sp. was associated with softening in olives.…”

Section: The Occurrence Of Pectic Enzymes In Yeastsmentioning

confidence: 99%

Production of pectic enzymes in yeasts

Blanco

Sieiro

Villa

1999

FEMS Microbiology Letters

177

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When grown in the appropriate medium, several yeast species produce pectinases able to degrade pectic substances. It is mainly exocellular endopolygalacturonases that break pectins or pectate down by hydrolysis of alpha-1,4-glycosidic linkages in a random way. Biochemical characterisation of these enzymes has shown that they have an optimal pH in the acidic region and an optimal temperature between 40 and 55 degrees C. Their production by yeasts is a constitutive feature and is repressed by the glucose concentration and aeration. Pectic substances and their hydrolysis products are used as carbon sources by a limited number of yeasts and hence these enzymes must be involved in the colonisation of different parts of plants, including fruits. The first yeast pectic enzyme (encoded by the PSE3 gene) was cloned from Tichosporon penicillatum. Recently, a polygalacturonase-encoding gene from Saccharomyces cerevisiae has been cloned and overexpressed in several strains and the gene for an extracellular endopolygalacturonase from Kluyveromyces marxianus has also been described. Taking all the results together, the idea is now emerging that this type of yeast enzyme could offer an alternative to fungal enzymes for industrial applications.

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“…In particular, Vaughn et al (1972) reported that Saccharomyces cerevisiae, S. kluyveri and P. anomala are responsible of gas pocket formation and olive softening. In addition, pink yeasts, belonging to the genus Rhodotorula (R. rubra, R. minuta and R. rubra) can grow and form pellicles in brines and produce polygalacturonases, which cause the softening of the fruits (Vaughn et al 1969).…”

Section: Introductionmentioning

confidence: 99%

Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives

Bevilacqua

Perricone

Cannarsi

et al. 2009

Int J of Food Sci Tech

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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.

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Some Pink Yeasts Associated with Softening of Olives1

Cited by 67 publications

References 9 publications

Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

Production of pectic enzymes in yeasts

Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives

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