M C Durán Quintana

Learn More
Four Lactobacillus plantarum strains were isolated from table olive cold fermentation brines. Their specific growth rate and acidification in MRS broth and in green table olive brines were studied by means of a mixed 2 pH (4.5 and 5.0) x 3 salt (3, 4 and 5%, w/v, NaCl) x 3 incubation temperature (9, 12 and 15 degrees C) levels factorial design. In MRS(More)
Disposition of green table olives alkaline solutions (GTOS) remains a major task for the industry with serious environmental implications. The presence of high concentrations of polyphenols in olives also presents a problem for direct brining and successful fermentation step. In this study we evaluated the effect of ozone treated GTOS on the growth of(More)
Tolerance of Pichia anomala, a strain of yeast associated with olive fermentation, to salt, temperature, and pH was studied in yeast-malt-peptone-glucose medium using a nonfactorial central composite experimental design with three repetitions in the center to account for pure error. Modified Gompertz, logistic, Richards-Stannard, and Baranyi-Roberts models(More)
A global logistic model was used to study the effects of both quantitative variables (NaCl, acid, and potassium sorbate concentrations) and dummy variables (laboratory medium or brine, and citric, lactic, or acetic acids) on growth of Saccharomyces cerevisiae IGAL01. The deduced equations, with the significant coefficients selected by a backward stepwise(More)
The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 and the next above it. A linear(More)
The effect of potassium sorbate, sodium benzoate, and ozone in combination with citric, lactic, and acetic acids on the microbial population of seasoned table olives of the olive 'Aloreña' cultivar was studied in both fresh (FF) and stored fruits (SF). The inactivation/growth curves were modeled and the biological parameters estimated, with yeast used as(More)
New procedures for the preservation stage of ripe olives from Hojiblanca cultivar were studied. An aerobic fermentative process was used with initial pH correction (0.3% acetic acid) and various NaCl concentrations: 6, 3 and 0% (w/v) in tap water. Treatments were carried out at industrial level and the spontaneous changes monitored. At initial salt(More)
  • 1