Lachancea thermotolerans Yeast Growth Under pH and Salt Stress for Olive Fermentation

Sixty-six strains of the yeast Lachancea thermotolerans were evaluated for growth under varying pH and NaCl conditions relevant to table olive fermentation. Growth curves were modeled and compared against two common fermentation yeasts, Wickerhamomyces anomalus and Candida boidinii. The dataset, authored by Patricia Gil-Flores and last updated in May 2026, supports the identification of strains with high adaptive capacity for controlled fermentation processes.

Use Cases

• Classify yeast strains by stress tolerance based on modeled growth parameters.
• Identify candidate starter cultures for table olive fermentation based on stable growth performance under high salt and low pH.
• Compare the adaptive capacity of non-Saccharomyces yeasts against species commonly isolated from fermentations.
• Perform principal component analysis on growth kinetics to reveal strain-dependent responses to environmental stressors.

Strengths

• Includes 66 distinct Lachancea thermotolerans strains, revealing significant variability.
• Growth performance was assessed under two key industrial stress factors: varying pH and NaCl conditions.
• Analysis includes comparison with two benchmark yeast species (Wickerhamomyces anomalus and Candida boidinii).
• Data is shared under a permissive CC-BY-4.0 license.

Limitations

• Row count and column-level documentation are absent; field semantics must be inferred after download.
• The dataset is small in scale at 993.1 KB, indicating limited scope.
• The primary data file is a DOCX document, which may require extraction or conversion for analysis.

Provenance

Source

figshare

Collection Method

Laboratory analysis of yeast growth curves under controlled stress conditions.

Freshness

Last updated 2026-05-22 06:11:00; freshness should be verified.