Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Table olives are a traditional fermented vegetable of the Mediterranean countries, but their
production and consumption are now spread all around the world. Yeasts can play a double …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are
commonly found in table olive processing where they can play a double role. On one hand …

The effect of controlled fermentation processes on the microbial association and
biochemical profile of cv. Conservolea naturally black olives processed by the traditional …

In this study, rDNA ITS restriction analysis was used to identify yeasts from two naturally
fermented products: French ciders and black olives. In cider musts and bottled ciders, the …

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 …

The technological properties of Debaryomyces hansenii (15 strains) and Torulaspora
delbrueckii (32 strains) isolated from Greek-style black olives under conditions typical for …

A molecular approach is used for the identification of yeast isolated from table olives. Our
results validate those obtained in the past by the classical biochemical methodology. Yeast …

Table olives are one of the oldest fermented foods and are considered as an important
component of the Mediterranean diet, since their richness in monounsaturated fats (primarily …