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

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

“…Similar results were also observed by Bautista-Gallego et al (2011) and Hernández et al (2007), in most yeasts isolated during fermentation of table olives. The ability of the yeast to produce this enzyme can be of great interest, since it is linked to the antioxidant capacity (Chen et al, 2010).…”

“…The xylanase activity was determined according to the method described by Hernández, Martín, Aranda, Pérez-Nevado, and Córdoba (2007). The appearance of a clear halo around the colonies was considered a positive result.…”

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

“…On the other hand, yeasts may cause gas pocket formation due to excessive CO2 production at the early stage of fermentation (Lamzira et al, 2005), and softening of the plant tissue (Hernandez et al, 2007). Finally, the activity of yeast at the packing stage may be detrimental, resulting in package bulging caused by CO2 accumulation, clouding of the brines, production of off-flavors and odors, and resistance to preservatives (Turantas et al, 1999).…”

Wastewater from Table Olive Industries

“…The expression 'onset of fermentation' means the moment when the brine has arrived spontaneously at a pH value of around neutral (± 7), while the fermentation process is deemed complete when, after 2-3 months, the olives are pale yellow in colour and have good texture and a pleasantly-sour taste. If more than 6 months lapses between the stage of fermentation and that of packaging, it is necessary to add salt to the solution in order to stabilize the brine at a concentration ranging from 8% to 10% (Arroyo-López, 2008;Brenes, 2004;Gomez et al, 2006;Garrido-Fernandez, 1997;Hernandez, 2007;Higinio Sánchez Gómez, 2006;Quintana, 1997;Romeo, 2009). …”