Abstract
Candida parapsilosis is a human opportunistic pathogen yeast isolated from different habitats like animals, man, pickled cucumber, fruit juices, and water. Recent studies have demonstrated that C. parapsilosis can survive in olive oil for very long periods even exceeding 24 months. The survival of two strains of C. parapsilosis named DAPES 1890 and 1892, previously isolated from extra virgin olive oil, was influenced by the state of hydration of the cells and the polyphenols concentration of olive oil. When the cells of the two strains of C. parapsilosis were inoculated under a liophilized form into olive oil containing 45–312 mg/kg of total polyphenols, their survival in some olive oil samples reached approximately 18 months. However, if the above-mentioned inoculum was rehydrated with 1 % of distilled water, then the survival of both yeast strains in some samples of oil exceeded 24 months. The two yeast strains, recovered from the olive oil samples after 24 months of storage, showed, under SEM, spherical shapes with and without buds according to whether the inoculum was made up of rehydrated or lyophilized cells. The survival of all the C. parapsilosis strains was also negatively influenced by the polyphenols concentration of the olive oil samples inoculated both with lyophilized and rehydrated yeast cells. In the oily habitat, the polyphenols sorption to the C. parapsilosis yeast surface was observed, and during storage the polyphenols reacted with the yeast cell walls according to their concentration in the inoculated olive oil.
References
Barnett JA, Payne RW, Yarrow D (eds) (2000) Yeast: characteristics and identification, 3th edn. Cambridge University Press, Cambridge
Ciafardini G, Zullo BA (2003) Antimicrobial activity of oil-mill waste water polyphenols on the phytopathogen Xanthomonas campestris spp. Ann Microbiol 53:283–290
Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG (2007) Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol 24:346–351
Koidis A, Triantafillon E, Borkon D (2008) Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils. Eur J Lipid Technol 110:164–171
Kurtzman CP, Fell JW (eds) (1998) The yeasts, a taxonomic study, 4th edn. Elsevier, Elsevier
Mateos R, Espartero JL, Trujillo M, Rios JJ, Leòn-Camacho M, Alcudia F, Cert A (2001) Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high performance liquid chromatography with diode array ultraviolet detection. J Agric Food Chem 49:2185–2192
Medina E, De Castro A, Romero C, Brenes M (2006) Comparison of the concentration of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. J Agric Food Chem 54(14):4954–4961
Mourad K, Nour-Eddine K (2006) Microbiological study of naturally fermented Algerian green olives: Isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth. Grasas Aceites 57(3):292–300
Tsimidou MZ, Georgiou A, Koidis A, Boskou D (2005) Loss of stability of “veiled” (cloudy) virgin olive oils in storage. Food Chem 93:377–383
Wong PN, Mak SK, Lo SK, Tong GM, Wong AK (2000) A retrospective study of seven cases of Candida parapsilosis peritonitis in CAPD patients: the therapeutic implications. Perit Dial Int 20:76–79
Zullo BA, Ciafardini G (2008a) Lipolytic yeasts distribution in commercial extra virgin olive oil. Food Microbiol 25(8):970–977
Zullo BA, Ciafardini G (2008b) The olive oil oxygen radical absorbance capacity (DPPH assay) as a quality indicator. Eur J Lipid Sci Technol 110:428–434
Zullo BA, Cioccia G, Ciafardini G (2010) Distribution of dimorphic yeast species in commercial extra virgin olive oil. Food Microbiol 27:1035–1042
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ciafardini, G., Cioccia, G. & Zullo, B.A. Survival of Candida parapsilosis yeast in olive oil. Ann Microbiol 63, 1645–1648 (2013). https://doi.org/10.1007/s13213-012-0586-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13213-012-0586-5