Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentation

International Journal of Food Microbiology

Volumn 106, Issue 1, 2006, Pages 45-51

  Arroyo López, Francisco Noé ^a   Duran Quintana M C ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Pichia anomala; Predictive model; Table olives; Yeast growth

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; FERMENTATION; FUNGUS GROWTH; GROWTH RATE; NONHUMAN; OLIVE; PH; PICHIA; PICHIA ANOMALA; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; OLEA; PICHIA; PREDICTIVE VALUE OF TESTS; SODIUM CHLORIDE; TEMPERATURE;

FUNGI; OLEACEAE; PICHIA; PICHIA ANOMALA;

EID: 29244489230     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.010     Document Type: Article

References (39)

1. J.C. Agustin, and V. Carlier Mathematical modelling of the growth rate and lag time for Listeria monocytogenes International Journal of Food Microbiology 56 2000 29 51
2. J. Baranyi, and C. Pin Estimating bacterial growth parameters by means of detection times Applied and Environmental Microbiology 65 1999 732 736
3. J. Baranyi, and T.A. Roberts A dynamic approach to predicting bacterial growth in food International Journal of Food Microbiology 23 1994 277 294
4. J.A. Barnett, R.W. Payne, and Yarrow Yeasts. Characteristics and Identification 2nd edition 1990 University Press Cambridge 1 1002
5. F. Baty, and M.L. Delignette-Muller Estimating the bacterial lag time: which model, which precision? International Journal of Food Microbiology 91 2004 261 277
6. M.E. Boysen, S. Bjorneholm, and J. Schnurer Effect of the biocontrol yeast Pichia anomala on interactions between Penicillium roqueforti, Penicillium carneum and Penicillium paneum in moist grain under restricted air supply Postharvest Biology and Technology 19 2000 173 179
7. P. Braun, and J.P. Sutherland Predictive modelling of growth and enzymatic synthesis and activity by a cocktail of Yarrowia lipolytica, Zygosaccharomyces bailii and Pichia anomala Food Microbiology 21 2004 459 467
8. J. Cansado, E. Longo, D. Agrelo, and T.G. Villa Levaduras asociadas a procesos de fermentación espontánea en vinos de Ribeiro. Análisis del homo/heterotalismo y sistema killer de las cepas de S. cerevisiae Microbiología SEM 5 1989 79 88
9. F. Comitini, J. Ingeniis, L. Pepe, and M. Ciani Pichia anomala and Kluyveromyces wicherhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts FEMS Microbiology Letters 238 2004 238 240
10. M.L. Delignette-Muller Relation between the generation time and the lag time of bacterial growth kinetics International Journal of Food Microbiology 43 1998 97 104
11. M.C. Durán Quintana, F. González Cancho, and A. Garrido Fernández Aceitunas negras al natural en salmuera: IX. Ensayos de producción de "alambrado" por inoculación de diversos microorganismos aislados de salmueras de fermentación Grasas y Aceites 30 1979 361 367
12. M. Faid, R. Akhartouf, and A. Asenhraon Microorganisms associated with post harvest green olives deteriorations in Morocco Grasas y Aceites 45 1994 313 317
13. G.Z. Farris, P. Deiana, and M. Bacon La microflora blastomicetica delle drupe e delle salamoia delle olive da mensa Industrie Alimentari 1989 263 266
14. M.J. Fernández González, P. García García, A. Garrido Fernández, and M.C. Durán Quintana Microflora of the aerobic preservation of directly brined green olives from Hojiblanca cultivar Journal of Applied Bacteriology 75 1993 212 218
15. A. Garrido Fernández, J.M. Fernández Díez, and R.M. Adams Table Olives. Production and Processing 1997 Chapman & Hall London
16. F. González Cancho Levaduras en la fermentación de aceitunas verdes "estilo español" y su estudio cuantitativo Grasas y Aceites 16 1965 230 234
17. F. González Cancho, M. Nosti Vega, M.C. Durán Quintana, A. Garrido Fernández, and M.J. Fernández Díez El proceso de fermentación de las aceitunas negras maduras en salmueras Grasas y Aceites 26 1975 297 309
18. IOOC (International Olive Oil Council), 2002. World Table Olive Balances. COI/R67. Doc. No. 3, November. Leece, Italy.
19. C.P. Kurtzman Pichia E.C. Hansen emend. Kurtzman C.P. Kurtzman J.W. Fell The Yeast, A Taxonomic Study 4th Edition 1998 Elsevier Amsterdam 273 352
20. J. Lodder The Yeast, A Taxonomic Study 2nd edition 1970 North Holland Publishing Ámsterdam
21. R.C. McKellar, W. Lu, and K.P. Knight Proposal of a novel parameter to describe the influence of pH on the lag phase of Listeria monocytogenes International Journal of Food Microbiology 73 2002 127 135
22. T.A. McMeekin, J.N. Olley, T. Ross, and D.A. Ratkosky Predictive Microbiology: Theory and Application 1993 John Wiley & Sons New York
23. E.M. Mrak, R.H. Vaughn, M.W. Miller, and H.J. Phaff Yeasts occurring in brines during the fermentation and storage of green olives Food Technology 10 1956 416 419
24. R.H. Myers, and D.C. Montgomery Response Surface Methodology 2nd edition 2002 John Wiley & Sons, Inc New York
25. E.P. Panagou Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the conservolea cultivar Journal of the Science of Food and Agriculture 84 2004 757 764
26. E.Z. Panagou, C.C. Tassou, and K.Z. Katsaboxakis Microbial, physicochemical and organoleptic changes in dry-salted olives of thassos variety stored under different modified atmospheres at 4 and 20°C International Journal of Food Science & Technology 37 2002 635 641
27. w on the growth rate of Monascus rubber, a heat-resistant fungus isolated from green table olives Journal of Applied Microbiology 94 2003 146 156
28. O. Pelagatti Sulla microflora lactica e blastomicetica associata alle drupe di alcune cultivars di Olea europae L Annali dell'Istituto Sperimentale per L'elaiotecnica VIII 1978-1980 177 192
29. C. Pin, J. Baranyi, G. García de Fernando, and J.A. Ordóñez Comparing the effects of environmental variables on the growth parameters of Yersinia enterocolitica J.F.M. van Impe K. Bernaerts Predictive Modelling in Foods, Conference Proceedings 2000 K.U. Lenven/Biotec Belgium 35 36
30. C. Pin, G. García de Fernando, J.A. Ordóñez, and J. Baranyi Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes Food Microbiology 18 2001 539 545
31. C. Pin, G. García de Fernando, J.A. Ordóñez, and J. Baranyi Analysing the lag-growth rate relationship of Yersinia enterocolitica International Journal of Food Microbiology 73 2002 197 201
32. W. Praphailong, and G.H. Fleet The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts Food Microbiology 14 1997 459 468
33. T.P. Robinson, M.J. Ocio, A. Kaloti, and B.M. Mackey Effect of the growth environmental on the lag phase of Listeria monocytogenes International Journal of Food Microbiology 44 1998 83 92
34. P.N. Skandmis, and G.J.E. Nychas Modeling the microbial interaction and death of Escherichia coli 0 157:H7 during the fermentation of Spanish-style green table olives Journal of Food Protection 66 2003 1166 1175
35. K.E. Spyropoulou, N.G. Chorianopoulou, P.N. Skandamis, and G.J.E. Nychas Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources International Journal of Food Microbiology 66 2001 3 11
36. StatSoft, Inc., 1999. STATISTICA. Data analysis software system. Tulsa, OK.
37. I.A.M. Swinnen, E.J.J. Kdens, A.H. Geeraerd, and J.F. Van Impe Predictive modelling of the microbial lag phase: a review International Journal of Food Microbiology 94 2004 137 159
38. R.H. Vaughn The fermentation of olives G. Reed Industrial Microbiology 4th edition 1982 AVI Publ. Co. Wesport, CT, USA
39. R.H. Vaughn, K.E. Stevenson, B.A. Dave, and H.C. Park Fermenting yeasts associate with softening and gas-pocket formation in olives Applied Microbiology 23 1972 316 320