Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

• Published in: Food microbiology 2021-09, Vol.98, p.103788-103788, Article 103788
• Main Authors: Montaño, Alfredo, Cortés-Delgado, Amparo, Sánchez, Antonio Higinio, Ruiz-Barba, José Luis
• Format: Article
• Language: English
• Subjects: Aroma; Fermentation; GC-MS; SPME; Table olives; Volatile compounds; Yeast
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2021.103788

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 °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. •Up to 62 volatiles were identified after 24 weeks of natural olive fermentation.•Five major yeast species were isolated from the olive brines.•Volatiles produced by yeasts in an olive-derived medium (OCM) were identified.•Candida adriatica produced 60 volatiles in OCM and showed the best aromatic profile.