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Pink yeasts identified asRhodotorula glutinis var.glutinis, R. minuta var.minuta , andR. 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 atp H 6.0 and 40 C, and were active in the range ofp H 4.0 to 9.0 and 10 to 50 C. Cultures grown in sterilized olives and brine atp H 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 atp H 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.

Some Pink Yeasts Associated with Softening of Olives