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

The production of volatile compounds in naturally fermented green table olives from Manzanilla cultivar was investigated. A total 62 were detected after 24 weeks fermentation. To clarify the contribution yeasts to formation these compounds, such microorganisms isolated corresponding fermenting brines. Five major yeast strains identified: Nakazawaea molendinolei NC168.1, Zygotorulaspora mrakii NC168.2, Pichia manshurica NC168.3, Candida adriatica NC168.4, and boidinii NC168.5. When grown as pure cultures an olive-derived culture medium, for 7 days at 25 °C, number volatiles produced ranged 22 ( P. NC168.3 ) 60 C. NC168.4 ). Contribution each strain qualitative profile brines 19% NC168.3) 48% Z. NC168.2 NC168.4). It concluded that presented best aromatic profile, being a solid candidate be part novel starter enhance organoleptic properties olives. • Up identified natural olive species Volatiles by medium (OCM) identified. OCM showed profile.