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Yeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.)

2015Journal article Open access
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dc.contributor.authorPereira, Ermelinda
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorBorges, Ana Maria Rêgo
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-01T16:04:53Z
dc.date.accessioned2018-03-05T09:18:40Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-01T16:04:53Z
dc.date.available2018-03-05T09:18:40Z
dc.date.issued2015
dc.description.abstractYeast population and dynamics associated to spontaneous fermentation of green table olives Negrinha de Freixo cv. were evaluated. Olives and brine samples were taken at different fermentation times, and yeast were enumerated by standard plate count and identified by sequencing of the internal transcribed spacer (ITS) region of the nuclear ribosomal DNA (rDNA). Saccharomyces cerevisiae was the most frequent, followed by Candida tropicalis, Pichia membranifaciens and Candida boidini, representing together 94.8% of the total isolates. Galactomyces reessii was also identified for the first time in table olives. The highest species diversity was found between 44 and 54 days of fermentation, both in brine and olive pulp. Furthermore, high similarity was observed between brine and olive pulp microbiotas. In conclusion, these results give valuable information to table olive industrials in order to achieve more knowledge on the fermentation process of this important Protected Designation of Origin product.en_EN
dc.description.sponsorshipThis work was supported by project SUB-IOC-TEC 11/12 “Table olives from the Northeast of Portugal: Contribution for their characterization and promotion”.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, Ermelinda L.; Ramalhosa, Elsa; Borges, Ana; Pereira, José A.; Baptista, Paula (2015). Yeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.). Food Microbiology. ISSN 0740-0020. 46, p. 582-586en_EN
dc.identifier.doi10.1016/j.fm.2014.10.003en_EN
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10198/16114
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBrineen_EN
dc.subjectDiversityen_EN
dc.subjectOlive pulpen_EN
dc.subjectYeastsen_EN
dc.titleYeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.)en_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.familyNameRamalhosa
person.familyNamePereira
person.familyNameBaptista
person.givenNameErmelinda
person.givenNameElsa
person.givenNameJosé Alberto
person.givenNamePaula
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6331-3731
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id14051688000
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublication.latestForDiscovery3f35226a-b17a-4f7d-8da1-3297105cbfe9

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