Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

“…Until now, Lactobacillus plantarum (Lu et al, 2003) and Lactobacillus pentosus (Rodríguez-Gomez et al, 2013) have been the primary LAB species commonly applied to produce fermented table olives (Hurtado et al, 2012). However, some yeasts, such as Wickerhamomyces anomalus, Saccharomyces cerevisiae and Pichia membranifaciens have been selected as starters for this kind of production (Garrido-Fernandez et al, 1997;Bautista-Gallego et al, 2011;Arroyo-Lopez et al, 2012).…”

Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco

“…Moreover, several yeasts were obtained directly from natural black olive fermentations (Coton, Coton, Levert, Casaregola, & Sohier, 2006;Nisiotou, Chorianopoulos, Nychas, & Panagou, 2010) and green table olive fermentations (Bautista-Gallego et al, 2011). Therefore, it was reported that yeasts were the most relevant micro-organisms in the fermentation of cracked green table olives (Alves et al, 2012).…”

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

“…β-Glucosidase activity assays were performed according to the method described by Bautista-Gallego et al (2011), using arbutin as substrate. β-Glucosidase activity was evidenced by the appearance of a dark brown colour around the colonies.…”

“…On the other hand, there are few studies on yeasts isolated from the fermentation of olives (Bautista-Gallego et al, 2011;Bonatsou, Benítez, Rodríguez-Gómez, Panagou, & Arroyo-López, 2015;Silva et al, 2011). However, there is great interest in finding yeast strains with probiotic potential due to the numerous beneficial effects on human health, including prevention and treatment of intestinal diseases such as cholera (Vidon, Huchet, & Rambaud, 1986).…”