Skip to main content
SpringerLink
Log in

Characterization of yeasts isolated from spontaneously fermenting fresh olive effluents

Caractérisation de levures isolées d'effluents d'extraction d'huile d'olive en fermentation spontanée

  • Short Communication
  • Published:
MIRCEN journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

Spontaneous fermentation of sugars in fresh olive oil extraction effluents was caused by yeasts tentatively identified asCandida wickerhamii, C. molischiana andSaccharomyces cerevisiae. These strains may serve to convert olive oil waste effluents into useful products.

Résumé

La fermentation spontanée des sucres dans des effluents d'extraction d'huile d'olive est due à des souches de levures tentativement identifiées commeCandida wickerhamii, C. molischiana etSaccharomyces cerevisiae. Ces souches peuvent servir à la conversion d'effluents résiduaires d'extraction d'huile d'olive en produits utiles.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

erences

  • Cancho, G. E., Vega, M., Quintana, M., Fernandez A. &Diez, Y. M. (1975) El proceso de fermentation las aceitunas negras maduras en salmuera.Grassas y Aceites 5, 297–309.

    Google Scholar 

  • Codounis, M., Katsaboxakis, K &Papanikolaou, D. (1983) Progress in the extraction and purification of anthocyanin pigments from the effluents of olive-oil extracting plants.Lebensmittel Wissenschaft und Technologie, (Zurich, Suisse)7, 567–572.

    Google Scholar 

  • Fernandez, A. G., Qintana, M. D. &Garcia, P. G. (1985) New aerobic fermentative process to control the spoilage called ‘Alambrado’ in the laboration of natural black olives in brine.Proceedings of European Food Chemists III, Vol. 1, pp. 1–6.

    Google Scholar 

  • Garcia, P. G. (1984) Fermentation Aerobica de Aceitunas Negras. PhD Thesis, University of Athens.

  • Kreger-Van Rij, N. J. W. (1984)The Yeasts. A Taxonomic Study, 3rd edn. Amsterdam, Elsevier.

    Google Scholar 

  • Quintana, M. C. &Cancho, F. G. (1977) Levaduras responsables del proceso de fermentation de aceitunas negras al natural en salmuera.Grassas y Aceites 28, 181–187.

    Google Scholar 

  • Ros De Ursinos, J. A. (1967) Estudio del alpechin para su aprovechamiento industrial.Grassas y Aceites 18 (2), 45–47.

    Google Scholar 

  • Santa Maria, I. (1958)Bol. Inst. Nac. Invest. Agron. (Madrid)18(38), 301–313.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Higher Institute of Food and Flavour Industry, Plovdiv, Bulgaria

    G. Bambalov & St. Tanchev

  2. Food Technology Institute Ministry of Agriculture, Lykovrissi, 141 23, Athens, Greece

    C. Israilides

Authors
  1. G. Bambalov
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. Israilides
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. St. Tanchev
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Bambalov, G., Israilides, C. & Tanchev, S. Characterization of yeasts isolated from spontaneously fermenting fresh olive effluents. World J Microbiol Biotechnol 5, 259–261 (1989). https://doi.org/10.1007/BF01741851

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01741851

Keywords

Search

Navigation