Characterization of the yeast population in olive brines

Abstract

Yeasts were isolated from spontaneous fermentations of olives in brines. Ascomycetous species dominated the yeast flora (>90%) and among them Pichia membranae‐faciens and related species. Some components of the olives were tested as substrates for growth. Killer activity was observed in approximately half of the isolates, and the wider spectra were displayed by strains of Pichia anomala.