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Yeasts in table olive processing: desirable or spoilage microorganisms?

F N Arroyo-López¹, V Romero-Gil, J Bautista-Gallego

¹Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain. fnarroyo@cica.es

International Journal of Food Microbiology

|November 13, 2012

Summary

Table olive yeasts can spoil food or offer health benefits. Research is exploring their probiotic potential for improved food products and consumer health, identifying beneficial yeast strains.

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Area of Science:

Food Microbiology
Fermentation Science
Probiotics Research

Background:

Yeasts are common in table olive processing, exhibiting dual roles: spoilage and beneficial biochemical activities.
Spoilage effects include off-flavors, gas production, brine clouding, fruit softening, and lactic acid degradation.
Beneficial yeasts possess technological applications and are increasingly recognized for their probiotic potential.

Purpose of the Study:

To evaluate the probiotic potential of yeasts found in table olive processing.
To identify yeast strains with desirable biochemical activities for technological applications.
To explore the use of selected yeasts as starters to enhance table olive products.

Main Methods:

Isolation and identification of yeast species from table olives.
Assessment of yeast biochemical activities (e.g., lipase, catalase, killer factors).
Evaluation of probiotic characteristics, including gastrointestinal tract survival and health benefits.

Main Results:

Several yeast species, including Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, were identified.
These yeasts demonstrated beneficial biochemical activities and probiotic properties.
Potential for these yeasts to improve cholesterol levels, inhibit pathogens, and enhance gut health was noted.

Conclusions:

Olive yeasts possess significant probiotic potential, offering health benefits to consumers.
Selected yeast strains can be utilized as starters, alone or with lactic acid bacteria.
This research opens avenues for developing value-added table olive products with enhanced health benefits.