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Food Microbiol

Title:		Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium
Author(s):		Montano A; Cortes-Delgado A; Sanchez AH; Ruiz-Barba JL;
Address:		"Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain. Electronic address: amontano@ig.csic.es. Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain. Electronic address: acortes@ig.csic.es. Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain. Electronic address: ahiginio@ig.csic.es. Food Biotechnology Department, Instituto de la Grasa-CSIC, Pablo de Olavide University Campus, Building 46, Carretera de Utrera km 1, 41013, Sevilla, Spain. Electronic address: jlruiz@cica.es"
Journal Title:		Food Microbiol
Year:		2021
Volume:		20210317
Issue:
Page Number:		103788 -
DOI:		10.1016/j.fm.2021.103788
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"The production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total of 62 volatile compounds were detected after 24 weeks of fermentation. To clarify the contribution of yeasts to the formation of these compounds, such microorganisms were isolated from the corresponding fermenting brines. Five major yeast strains were identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii NC168.2, Pichia manshurica NC168.3, Candida adriatica NC168.4, and Candida boidinii NC168.5. When these yeasts were grown as pure cultures in an olive-derived culture medium, for 7 days at 25 degrees C, the number of volatiles produced ranged from 22 (P. manshurica NC168.3) to 60 (C. adriatica NC168.4). Contribution of each yeast strain to the qualitative volatile profile of fermenting brines ranged from 19% (P. manshurica NC168.3) to 48% (Z. mrakii NC168.2 and C. adriatica NC168.4). It was concluded that C. adriatica NC168.4 presented the best aromatic profile, being a solid candidate to be part of a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives"
Keywords:		Culture Media/chemistry/metabolism Fermentation Food Handling *Food Microbiology/instrumentation Fruit/metabolism/microbiology Olea/metabolism/*microbiology Salts/chemistry/metabolism Volatile Organic Compounds/chemistry/*metabolism Yeasts/classification/;
Notes:		"MedlineMontano, Alfredo Cortes-Delgado, Amparo Sanchez, Antonio Higinio Ruiz-Barba, Jose Luis eng England 2021/04/21 Food Microbiol. 2021 Sep; 98:103788. doi: 10.1016/j.fm.2021.103788. Epub 2021 Mar 17"