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AEROBIC FERMENTATIONS OF PICKLE PROCESS BRINE BY CANDIDA UTILIS
Author(s) -
STEVENSON K.E.,
BLACK O.E.,
COSTILOW R.N.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10036.x
Subject(s) - brine , fermentation , yeast , food science , biology , chemistry , biochemistry , organic chemistry
The objective of this paper was to investigate the aerobic fermentation of pickle process brine by Candida utilis NRRL Y‐900. After a lag period, the organisms grew well in the brine. The lag period was reduced substantially by the addition of 0.05% Na 2 HPO 4 . Under optimum conditions the culture reduced the BOD by 91% within 20 hr with a concomitant production of 1–2g yeast (dry basis) per liter of process brine. In experiments using nonpasteurized brine, C. utilis was unable to grow as rapidly as some of the naturally occurring yeasts. Two yeasts from process brine, identified as Pichia spp. utilized the brine with a shorter lag period and faster growth rate than C. utilis.