Grasas y Aceites, Vol 51, No 4 (2000)

Characterization of yeast strains isolated from bloaters of fermented green table olives during storage


https://doi.org/10.3989/gya.2000.v51.i4.415

A. Asehraou
Department of Biology, Faculty of Sciences, Mohamed Ist University, BP 524, Oujda, Morocco, Morocco

C. Peres
Instituto de Tecnologica Química e Biológica, Apt 127,2780 Oeiras, Portugal, Portugal

D. Brito
Instituto Nacional de Investigacao Agraria, 2780 Oeiras, Portugal, Portugal

M. Faid
Food Microbiology and Biotechnology Department, IAV Hassan II, BP:6202, Rabat, Morocco

M. Serhrouchni
Department of Biology, Faculty of Sciences, Mohamed Ist University, BP 524, Oujda, Morocco, Morocco

Abstract


Fermented green olives stored in bulks (200 litres plastic containers) were sampled from two factories in Morocco to collect the attacked fruits (bloaters). The microbial species present in the bloaters were isolated by taking a loop from the attacked regions of the fruits and streaked onto appropriate media for the determination of yeasts, Gram negative bacteria and lactic acid bacteria. Results showed that only yeast colonies appeared and no growth of other microorganisms was detected. One handered and four isolates of yeasts were collected for the characterization and research of the killer activity on selected target strains. Results showed that the isolates fit into four species: Saccharomyces cerevisiae, Pichia anomala, Candida etchellsii, Candida versatilis, and Rhodotorula glutinis. Some of the studied isolates from each species showed killer activity on the target strains. Strains of P. anomala and C. etchelsii were the most active followed by the strains belonging to S. cerevisiae.

Keywords


Bloater; Green table olive; Killer activity; Storage; Yeast

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