Ana Fuentes

A Two-Step Strategy for Controlling Spoilage Yeasts in Table Olive Preservation: Acid Treatment and Bioprotective Culture

Yeast strains, including Saccharomyces cerevisiae or Wickerhamomyces anomalus, play an important dual role during olive fermentation, acting as either desirable or spoilage microorganisms depending on the stage. Consequently, the table olive industry must ensure product stability through thermal treatments or by addi...