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Food Microbiol. 2007 Jun;24(4):346-51. Epub 2006 Oct 24.

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.

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  • 1Nutrición y Bromatología. Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain.


The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia anomala, Kluyveromyces marxianus, and Saccharomyces cerevisiae being the predominant species. Unlike the yeast isolated from the fresh olives, the strains obtained from the olive brine mostly showed low pectolytic but high catalase activities. Some of these strains also exhibited other biochemical desirable properties for the fermentation of green table olives, including their lipolytic activities and their assimilation or production of organic acids in the brine. Seven strains in particular of P. anomala, K. marxianus, S. cerevisiae, and Candida maris showed the best properties for use in trials as starter culture in pilot fermenters.

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