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

A. Asehraou; C. Peres; D. Brito; M. Faid; M. Serhrouchni

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

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

Authors

A. Asehraou Department of Biology, Faculty of Sciences, Mohamed Ist University, BP 524, Oujda, Morocco
C. Peres Instituto de Tecnologica Química e Biológica, Apt 127,2780 Oeiras, Portugal
D. Brito Instituto Nacional de Investigacao Agraria, 2780 Oeiras, Portugal
M. Faid Food Microbiology and Biotechnology Department, IAV Hassan II, BP:6202, Rabat
M. Serhrouchni Department of Biology, Faculty of Sciences, Mohamed Ist University, BP 524, Oujda, Morocco

DOI:

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

Keywords:

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

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.

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Published

2000-08-30

How to Cite

Asehraou A, Peres C, Brito D, Faid M, Serhrouchni M. Characterization of yeast strains isolated from bloaters of fermented green table olives during storage. Grasas aceites [Internet]. 2000Aug.30 [cited 2025May1];51(4):225-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/415

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Issue

Vol. 51 No. 4 (2000)

Section

Research

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