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  • Title: Fermenting yeasts associated with softening and gas-pocket formation in olives.
    Author: Vaughn RH, Stevenson KE, Davé BA, Park HC.
    Journal: Appl Microbiol; 1972 Feb; 23(2):316-20. PubMed ID: 5017677.
    Abstract:
    Fermenting, pectolytic yeasts were isolated from a massive commercial outbreak of softening and gas-pocket formation in olives that had been stored in acidified, low-salt brines in an attempt to reduce the problem of brine disposal. The suspected yeasts represented three different species: Saccharomyces oleaginosus, S. kluyveri, and Hansenula anomala var. anomala. All pectolytic cultures produced pectin esterase and polygalacturonase but no pectic acid trans-eliminase when grown in nutrient glucose broth. Crude, cell-free dialyzed enzyme preparations measured viscosimetrically exhibited optimal activity on sodium polygalacturonate at pH 6.0 and 45 C and were active in the range of pH 4.0 to 9.0 and 10 to 60 C.
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