Food Biotechnology Department, Instituto de la Grasa, Avda. Padre García Tejero 4, 41012 Seville, Spain.
Food Microbiol. 2013 Apr;33(2):178-84. doi: 10.1016/j.fm.2012.09.015. Epub 2012 Oct 3.
Statistical modelling techniques were used in the present study to assess the individual effects of temperature and NaCl concentration on the growth of 10 lactic acid bacteria and 6 yeast strains mostly isolated from different forms of table olive processing and belonging to the species Lactobacillus pentosus, Lactobacillus plantarum, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Candida boidinii. The mathematical models obtained in synthetic laboratory media show that yeasts, except for C. boidinii, were more resistant to a high salt concentration than lactic acid bacteria, with an MIC value ranging from 163.5 (S. cerevisiae) to 166.9 g/L (W. anomalus); while for L. pentosus and L. plantarum this parameter ranged from 110.6 to 117.6 g/L, respectively. With regards to temperature, lactic acid bacteria showed a slight trend towards supporting higher temperature values than yeasts, with the exception of S. cerevisiae. The maximum temperatures for growth of L. pentosus and L. plantarum were 41.9 and 43.0 °C, respectively; while for W. anomalus and C. boidinii they were 38.2 and 36.5 °C. The optimum temperatures for growth were also higher for L. pentosus and L. plantarum (35.5 and 32.9 °C), compared to W. anomalus and C. boidinii (29.3 and 26.9 °C, respectively). Additional experiments carried out in natural olive brines confirmed previous results, showing that high NaCl concentrations clearly favoured yeast growth and that at high temperatures LAB slightly overcame yeasts. Results obtained in this paper could be useful for industry for a better control of both table olive fermentation and packaging.
本研究采用统计建模技术评估温度和 NaCl 浓度对 10 株乳酸菌和 6 株酵母生长的单独影响，这些菌株主要从不同形式的橄榄加工中分离出来，属于戊糖片球菌、植物乳杆菌、酿酒酵母、异常威克汉姆酵母和毕赤酵母。在合成实验室培养基中获得的数学模型表明，除毕赤酵母外，酵母对高盐浓度的耐受性强于乳酸菌，MIC 值范围为 163.5（酿酒酵母）至 166.9 g/L（异常威克汉姆酵母）；而对于戊糖片球菌和植物乳杆菌，该参数分别为 110.6 至 117.6 g/L。关于温度，乳酸菌对高温的支持趋势略高于酵母，酿酒酵母除外。戊糖片球菌和植物乳杆菌的最大生长温度分别为 41.9 和 43.0°C；而异常威克汉姆酵母和毕赤酵母的最大生长温度分别为 38.2 和 36.5°C。戊糖片球菌和植物乳杆菌的最适生长温度（35.5 和 32.9°C）也高于异常威克汉姆酵母和毕赤酵母（分别为 29.3 和 26.9°C）。在天然橄榄卤水中进行的额外实验证实了先前的结果，表明高 NaCl 浓度明显有利于酵母生长，而在高温下，LAB 略微超过了酵母。本文的研究结果可用于工业领域，以更好地控制橄榄腌制和包装过程。
