Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

“…Yeast isolates were used to determine esterase and lipase activity on tributyrin and rhodamine olive oil agar media respectively, according to the previously described procedures (Rodríguez et al, 2010;Madrigal et al 2013). After 48 h of incubation in the media at 28ºC, the colonies were investigated.…”

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

“…The technological characteristics of starter cultures for table olive production include mainly the ability to grow at 15 C, in presence of different concentrations of salt and phenolic compounds. Therefore, high levels of viability and efficiency of starter cultures are required to create the rapid drop of brine pH during the production of hydrogen sulphide; the b-glucosidase, lipolytic and proteolytic activities (Rodríguez-Gomez et al, 2010). Furthermore, the use of starter cultures may improve the food shelf-life by inhibition of spoilage microorganisms based on nutrient competition (Fernandez-Díez et al, 1985;Garrido-Fernandez et al, 1997;Duran Quintana et al, 1999;Holzapfel, 2002;Devlieghere et al, 2004;Silvestri et al, 2009), and should improve aroma and flavor of final products not only by inhibition of the spoilage microorganisms that interfere with the process of aroma generation, but also directly through their metabolism (Aponte et al, 2010).…”

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

“…Rodríguez-Gómez, Arroyo-López, López-López, BautistaGallego, and Garrido-Fernández (2010) reported that yeasts were found in high proportions during the ripe olive storage of Manzanilla and Hojiblanca cultivars. 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).…”