Yeasts in table olive processing: Desirable or spoilage microorganisms?

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).…”

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

“…The predominant LAB adhered to the surface of this fruit belong mainly to the species Lactobacillus pentosus, although a variety of yeast species coexist in the same biofilms during fermentation. Candida boidinii, Debaryomyces etchelsii, Issatchenkia occidentalis, Pichia membranifaciens, Saccharomyces cerevisiae, and Wickerhamomyces anomalus are among the most prominent yeast species found in this fermented fruit (15).…”

“…Apart from contributing to the sensory attributes of the final product and other advantageous activities, it has been recognized that yeasts have a beneficial role in the olive fermentation ecosystem by promoting the growth of L. pentosus through the production of essential B vitamins (15)(16)(17)(18). In the last few years, various authors have described the biofilm formation process with mixed species of L. pentosus and yeasts in natural olive fermentations (11,12,15,19).…”

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

“…Regarding β-glucosidase, strong activity was detected in R. glutinis 27A and R. graminis 20A, while moderate activity was observed for C. norvegica 7A, P. guilliermondii 25A and G. reessii 33A. This enzyme affects the sensory characteristics of table olives, since β-glucosidase is involved in the biodegradation of polyphenols in fruit, reducing the oleuropein content, which is responsible for the bitterness of fruit (Arroyo-López et al, 2012). Table 2 shows the DPPH free radical scavenging activity for each yeast strain.…”

“…Other beneficial functions of yeasts are related with the improvement of bioavailability of minerals through the hydrolysis of phytate (Ragon et al, 2008), anti-inflammatory effects (Mumy, Chen, Kelly, & McCormick, 2008) and detoxification of mycotoxins due to surface binding to the yeast cell wall (Moslehi-Jenabian, Pedersen, & Jespersen, 2010). In addition, yeasts have the ability to produce natural antioxidants such as carotenoids, citric acid, ascorbic acid, tocopherols and glutathione that may retard the oxidative degeneration of lipids and improve the health of the host (Arroyo-López et al, 2012). Furthermore, Saccharomyces cerevisiae var.…”