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. 1969 Nov;18(5):771–775. doi: 10.1128/am.18.5.771-775.1969

Some Pink Yeasts Associated with Softening of Olives1

Reese H Vaughn a, Tadeusz Jakubczyk a,2, James D MacMillan a,3, Thomas E Higgins a,4, Bhalchandra A Dav́e a, Veronica M Crampton a
PMCID: PMC378087  PMID: 16349864

Abstract

Pink yeasts identified as Rhodotorula glutinis var. glutinis, R. minuta var. minuta, and R. rubra produce polygalacturonases which cause a slow softening of olive tissue. Both pectin methyl esterase and polygalacturonase are produced when cultures are grown in appropriate media. Crude, cell-free dialyzed enzyme preparations measured viscosimetrically exhibited optimal activity on sodium polygalacturonate at pH 6.0 and 40 C, and were active in the range of pH 4.0 to 9.0 and 10 to 50 C. Cultures grown in sterilized olives and brine at pH 4.0 with sterile glucose added aseptically caused a slow softening of tissue as measured with a Christel texturometer. Similar results were obtained when crude, cell-free enzyme preparations were added to olives in buffer solution at pH 6.0 with Merthiolate. Commercial control of these yeasts is easy if anaerobic conditions can be provided. Otherwise, the industry has to resort to manual removal of the film from the brine surface, either by skimming or by flagellation.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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