The selection of yeasts intended as starters for table olives is a complex process, including a characterization step at laboratory level and a validation at lab level and factory-scale. The characterization at lab level deals with the assessment of some technological traits (growth under different temperatures and at alkaline pHs, effect of salt, and for probiotic strains the resistance to pre...

The aim of the current study was the qualitative exploration and quantitative monitoring of key olive secondary metabolites in different production steps (drupes, paste, first and final oil) throughout a virgin olive oil production line. The Greek variety Koroneiki was selected as one of the most representative olives, which is rich in biological active compounds. For the first time, an HPLC-Or...

The table olive is probably one of the most important and most recognized fermented vegetable in the food industry. Basically, the elaboration of this food is constrained to Mediterranean countries, but there are also well established production regions in Australia, USA and South-America. Thus, table olive elaboration is widespread around the world and represents an important economic source f...

Lipid extraction using the traditional, destructive Soxhlet method is not able to measure oil content (OC) on a single olive. As color and near infrared spectrum are key parameters build an estimation model (EM), this study grouped olives with similar NIR for building EM of obtained by from cluster olives. The objective was estimate OC individual olives, based clusters in two seasons. This perf...

The location and timing of domestication of the olive tree, a key crop in Early Mediterranean societies, remain hotly debated. Here, we unravel the history of wild olives (oleasters), and then infer the primary origins of the domesticated olive. Phylogeography and Bayesian molecular dating analyses based on plastid genome profiling of 1263 oleasters and 534 cultivated genotypes reveal three mai...

Background: Lactobacillus plantarum isolated from fermented olives has been extensively studied with the aim of its use in starter cultures for olive or other production fermentations, but little is known about its antimicrobial resistance and its probiotic effects. Objectives: The aim of this study was to determine the antimicrobial activity using different strains of L. plantarum isolated fr...

The application of phytosanitary products on the ground is one of the main employed procedures to solve the problems of plagues and diseases in olive groves. As a result, there is an increasing unease related to the possible presence of residues from these products in the olive-derived foods. Recent studies have shown that these residues can be found in olives and olive oil (mainly insecticides...

An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40°C) were investigated on the growth of M. ruber in the brine of stored table olives using ...

Pink yeasts identified as Rhodotorula glutinis var. glutinis, R. minuta var. minuta, and R. rubra produce polygalacturonases which cause a slow softening of olive tissue. Both pectin methyl esterase and polygalacturonase are produced when cultures are grown in appropriate media. Crude, cell-free dialyzed enzyme preparations measured viscosimetrically exhibited optimal activity on sodium polygal...