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Updated: May 20, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Multivariate analysis to discriminate yeast strains with technological applications in table olive processing.

Francisco Rodríguez-Gómez1, Veronica Romero-Gil, Joaquín Bautista-Gallego

  • 1Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda\Padre García Tejero no. 4, 41012, Seville, Spain.

World Journal of Microbiology & Biotechnology
|July 19, 2012
PubMed
Summary

This study identified Wickerhamomyces anomalus, Candida boidinii, and Candida diddensiae yeast strains with high enzyme activity for table olive processing. These selected yeasts offer promising starter cultures for improved olive fermentation.

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Area of Science:

  • Food Microbiology
  • Biotechnology
  • Enology

Background:

  • Yeast selection is crucial for successful table olive fermentation, impacting flavor and quality.
  • Biochemical activities like lipase, esterase, and β-glucosidase are desirable traits in starter cultures.
  • Multivariate analysis offers a robust method for classifying and selecting yeast strains based on multiple characteristics.

Purpose of the Study:

  • To identify and classify yeast strains with desirable biochemical activities for table olive processing.
  • To evaluate lipase, esterase, and β-glucosidase activities in various yeast isolates.
  • To explore the potential of selected yeasts as starter cultures in table olive fermentation.

Main Methods:

  • Multivariate classification analysis (cluster and principal component analyses) was employed.
  • Quantitative evaluation of extracellular and cellular enzyme activities (lipase, esterase, β-glucosidase) was performed.
  • 32 yeast isolates from 16 species were analyzed across different culture media.

Main Results:

  • Several Wickerhamomyces anomalus, Candida boidinii, and Candida diddensiae isolates exhibited superior global enzyme activity levels.
  • These promising strains were clearly differentiated from other yeast isolates through multivariate analysis.
  • The study successfully identified specific yeast strains with high potential for table olive processing.

Conclusions:

  • Wickerhamomyces anomalus, Candida boidinii, and Candida diddensiae are promising candidates for table olive starter cultures.
  • Multivariate classification analysis is an effective tool for selecting yeasts with desirable traits for food fermentation.
  • These findings provide new methodological alternatives for yeast selection in table olive production, potentially in combination with lactic acid bacteria.