Mikrobiol. Z. 2017; 79(5):34-45.
Tolerance of Yeasts Isolated from Pickled Cucumbers to Stress Factors
Zabolotny Institute of Microbiology and Virology, NAS of Ukraine
154 Akad. Zabolotny Str., Kyiv, 03143, Ukraine
The aim of this work was to study yeast microbiota composition of market pickled cucumbers, its tolerance to various stress factors (salt and sugar stress, food preservative tolerance) and hydrolytic activities that could contribute to the product spoilage. Methods. Yeast strains from pickled cucumbers were isolated by serial dilution method and identified according to phenotypic characteristics. Stress tolerance and hydrolytic properties of the isolated strains have been studied. Results. 23 yeast strains were isolated from nine samples of pickled cucumbers and brine. The yeast numbers isolated from the samples varied from zero to 9.3 x 105 CFU/ml. Most of isolated yeasts belonged to species Debaryomyces hansenii (26.1 %), Wickerhamomyces anomalus (30.4 %) and to genus Pichia (26.1 %). The isolated strains demonstrated various levels of tolerance to such food preservatives as weak organic acids - relatively sensitive to sorbic and acetic acids, sorbic acid being most inhibitory of all the studied substances, but exhibiting a high tolerance to benzoate and propionate. Most isolated strains were osmo- and halotolerant while some exhibited high sodium chloride tolerance (MIC higher than 15 % NaCl). MIC of NaCl for some isolated strains were 1.5 - 2-fold higher on agar medium compared to broth medium. All but one of isolated strains possessed lipolytic properties and none exhibited cellulolytic activity, 13 % isolates were proteolytic. 56.5 % of the isolated yeasts fermented glucose. Conclusions. This work provides characterization of yeast microbiota of pickled cucumbers demonstrating their tolerance to salt and osmotic stress and sensitivity to such food preservatives as sorbic and acetic acids. The isolated yeasts could potentially cause the spoilage by gas formation or lipid hydrolysis but mostly lack hydrolytic activity that could affect the final quality of the product.
Key words: pickled cucumbers, yeasts, tolerance to stress factors, hydrolytic properties.
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