Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.

The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary-Medicinal Mushroom Pleurotus eryngii.

Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.

Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.

In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of Lactococcus lactis (NT1 and NT4) as fermenting agents. Two experimental cheese products (ECP) were obtained through the addition of 100 (ECP100) and 200 (ECP200) µL/L of OEO to milk, while the control cheese product (CCP) was OEO-free. Both Lc. lactis strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the presence of OEOs, the most abundant compound found in cheese was carvacrol, constituting more than 65% of the volatile fraction in both experimental products. The addition of OEOs did not influence ash, fat, or protein content, but it increased by 43% the antioxidant capacity of the experimental cheeses. ECP100 cheeses showed the best appreciation scores by the sensory panel. In order to investigate the ability OEOs to be used as a natural preservative, a test of artificial contamination was carried out, and the results showed a significant reduction of the main dairy pathogens in OEO-added cheeses.

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.

The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of L. pentosus OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics.

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino "Primosale" typology with the addition of citrus essential oils (EOs). For this purpose, ewe's pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) around 109 CFU/g, indicating that citrus EOs did not negatively influence the starter evolution. The addition of citrus EOs did not determine significant variations for dry matter, fat and protein percentages but increased the antioxidant capacity of all the experimental cheeses of about 50% in comparison to the control trial. The citrus EOs impacted cheese VOCs, especially for terpene class (limonene, ß-pinene, myrcene, carene, linalool and α-terpineol). The sensory evaluation showed that cheeses enriched with 100 µL/L of citrus EOs were mostly appreciated by the panelists.

Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.

Mead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are oenological Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey by-products origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three experimental productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a commercial strain of S. cerevisiae of oenological origin and a spontaneous fermentation. The results of the chemical parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds. Sensorial analysis also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey by-products origin could be a promising approach to improve the quality of meads.

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavour and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrices (manna and fermented honey by-products) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alcoholic fermentation. Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Commercial yeast strain US-05 was used as control. Loquat juice was added at the end of primary alcoholic fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation. The absence of off-odours and the improvement of aromatic perception were observed in experimental trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcohols were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alcohol concentration. These two unconventional yeast strains from high sugar matrices showed great technological properties, representing promising co-starters and starter during craft fruit beer production.

Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.

"Spiritu re fascitrari" is a Sicilian alcoholic beverage obtained through distillation of a decoction of spontaneously fermented honey by-products (FHP). The production process often leads to sensorial defects due to the unstable alcoholic fermentation. The objective of this work was to select Saccharomyces cerevisiae strains from FHP to be used as starter in decoction fermentation. Based on chemical, microbiological and technological data, from a total of 91 strains three S. cerevisae were selected for further testing to produce FHP at laboratory scale level. After FHP distillation, the analysis of volatile organic compounds showed a complex mixture of sensory active molecules, mainly alcohols and aldehydes. Among the alcohols, 3-methyl-1-butanol, 2-methyl-1-butanol, phenylethyl alcohol, hexadecanol and octadecanol were found at the highest concentrations. Among the carboxylic acids, acetic acid was mainly detected in the spontaneously fermented samples. FHP fermented with the three selected strains were not characterized by the presence of off-odors or off-flavours. The results obtained in this work demonstrate that the selected S. cerevisiae strains are promising starters to stabilize the production of distilled alcoholic beverages produced from honey by-products.

Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.

AIMS: The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. METHODS AND RESULTS: Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w-1 ) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. CONCLUSIONS: GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. SIGNIFICANCE AND IMPACT OF THE STUDY: This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.

Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products.

Composting residues from wine and dairy chains would contribute to increase the environmental sustainability of the production. The aim of this study was to evaluate the effects of deproteinized whey combined with bioactivators on the composting process. Bacillus velezensis and Kocuria rhizophila, bacteria with cellulolytic activity, were isolated from raw materials and inoculated in the organic mass to be composted. Piles moistened with deproteinized whey showed the highest reduction of total and dissolved organic carbon due to the stimulation of bacterial activity by nitrogen compounds held within deproteinized whey. Such findings were also confirmed by the speed up of the microbial carbon mineralization. Bioactivators and deproteinized whey speeded up the composting process and returned compost characterized by high stability and quality. The addition of available N is crucial to improve the composting process and can act even better if combined with cellulolytic bacteria.

Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological and chemical parameters demonstrated the aptitude of strain SPF52 to successfully conduct alcoholic fermentation. During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (v/v). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta analysis. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcohols (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory analysis demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, respectively. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines.

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.

Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat.

Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.

Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening.

This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A total of 413 isolates was collected and subjected to phenotypic and genotypic characterization. Twenty-three yeast species belonging to 11 genera have been identified. Filobasidium oeirense, Sporobolomyces roseus and Aureobasidium pullulans were the species most commonly found in durum wheat kernels. Doughs were co-inoculated with yeasts isolated from wheat kernels and commercial Saccharomyces cerevisiae, in order to evaluate the interactions between yeasts and the leavening performance. Yeast populations of all doughs have been monitored as well as dough volume increase and weight loss (as CO2) measured after 2 h of fermentation. The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Naganishia albida, Vishniacozyma dimennae (118 mL each), and Candida parapsilosis (102 mL). The weight losses were variable, depending on the co-culture used with S. cerevisiae and the values were in the range of 0.08-1.00 g CO2/100 g. The kernel yeasts species C. parapsilosis, N. albida, P. terrestris, R. mucilaginosa and V. dimennae deserves future attention to be co-inoculated with the commercial starter S. cerevisiae in order to improve the sensory characteristics of bread.

Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.

The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might represent an interesting technological solution to increase acid quality of base sparkling wine. To this purpose, the use of yeasts able to ferment grape must at very low pH is mandatory for the success of the process. In this work, 261 Saccharomyces cerevisiae isolated from spontaneous vinifications of Grillo grape racemes were subject to intraspecific characterization by interdelta analysis which evidenced a total population consisting of 82 strains which were screened for their basis of technological traits including SO2 and alcohol tolerance, flocculence, growth at low temperatures and qualitative features such as H2S production. A total of 11 strains with interesting technological performance in vitro were inoculated into musts obtained from racemes of Grillo grape variety and microfermentation were monitored. For the first time an ecological investigation of yeast associated to raceme grapes has been carried out and provided an innovative strategy to improve the acidity of a Sicilian sparkling base wine from Grillo grape variety.

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.

The most important oenological characteristics of high-quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low pH. Due to hot climate and reduced rainfall that characterize Sicily region, white grape varieties such as Grillo cultivar cultivated in this area are characterized by very low concentrations of malic and tartaric acids. Grillo cultivar is characterized by an intense production of raceme grapes with low pH and high content of tartaric and malic acids. These fruits possess the chemical properties useful to increase the amounts of acids in the final wines. With this in mind, the present research was carried out to test the ability of four Saccharomyces cerevisiae strains (CS182, GR1, MSE13 and MSE41) to ferment a raceme must with a pH of 2.9 at two concentrations (14° and 16° Babo degree) of total sugars. The inoculation of the strains was performed after a preadaptation at pH 2.5. The chemical parameters and kinetics of the fermentations were monitored. The experimental sparkling base wines were characterized by a very high total acidity with 16-17 g/L of tartaric acid and 9-10 g/L of malic acids. On the other hand, ethanol was detected at low values in the range 9-10% (v/v). The base wine obtained with GR1differed in their high acidity values, whereas trials inoculated with CS182 showed more intense odors and exotic fruit. Experimental wines produced in this study represent an innovative strategy for "blending wines" to produce sparkling wines in dry Mediterranean climate.

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.

Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution of LAB species among the trials with Lactobacillus as major LAB group in almost all sourdoughs. Physicochemical parameters were comparable among the trials. After baking, pistachio powder was found not to influence the height of the breads, but pistachio breads were more firm than control breads. Color of the breads, void fraction and cell density, were influenced by pistachio powder. The amount of lysine increased consistently thanks to pistachio supplementation which also determined a higher presence of o-xylene, p-cymene and limonene and the appearance of α-pinene and 1-octen-3-ol in breads. Sensory tests showed the best appreciation scores for the breads produced with flour and pistachio powder.

Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy.

Microbial communities characterizing a specific food matrix, generally, strongly contribute to both its composition, and properties for food applications. To our knowledge, this is the first study to investigate the cultivable microbial ecology of Sicilian "Manna" ash products in order to acquire new information on the hygienic quality, shelf-life and potential application of this traditional food. To this purpose, several manna samples belonging to different commercial categories were collected and subjected to the analysis of bacteria, yeasts, and filamentous fungi. Furthermore, an investigation of the sugar content and physicochemical parameters was performed. The results of our study followed the trend generally reported for other sugary foods. Conversely, as regards microbiological analyses, in the present study, the presence of microorganisms at high levels confirmed their survival in stressing conditions characterizing this food matrix in a viable and cultivable form. Most species were osmophilic, endophytic bacteria, antagonistic of fungi pathogen of plants. Yeasts were the most abundant microbial populations and a total of six species were identified: Candida aaseri, Candida lactis-condensi, Citeromyces matritensis, Lachancea thermotolerans, Saccharomyces cerevisiae, and Zygosaccharomyces bailii. Filamentous fungi included five genera, which were considered common contaminants of honey and of other foods due to their xerophilic characteristics. Interestingly, our results suggest that the strains of L. thermotolerans isolated in this study might be evaluated for their potential to act as starters either singly or in multi-combination for food applications.