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?anomala at the midstage of fermentations over P.?membranifaciens. This could be attributed to the strong fermentative character of P.?anomala and its capacity to assimilate lactic acid. On the other hand, P.?membranifaciens exhibits variability in the fermentation of glucose and lactic acid (Kurtzman http://www.selleckchem.com/products/Bortezomib.html 1998). Candida aaseri and C.?boidinii were encountered at relatively low percentages ( http://www.selleckchem.com/products/sch772984.html (Hurtado et?al. 2008) and has been associated with olive bloater spoilage (Faid et?al. 1994). Candida boidinii has been isolated from black olives processed by either aerobic or anaerobic method (Arroyo-L��pez et?al. 2006) and from directly brined black olives of Hojiblanca variety as well as directly brined green Arbequina olives (Hurtado et?al. 2008). Other yeast species detected in minor quantities were S.?cerevisiae, P.?kluyveri and P.?manshurica. Saccharomyces cerevisiae is a fermentative yeast associated with olive fermentation since the first scientific studies of the process. The low occurrence of this yeast in the brines is in agreement with previous reports in different kinds of olive preparations (Marquina et?al. 1992; Fern��ndez Gonz��lez et?al. 1993; Hern��ndez et?al. 2007), whereas other researchers have reported higher isolation frequencies for directly brined black olives processed with the traditional anaerobic method (Arroyo-L��pez et?al. 2006). In conclusion, by applying molecular techniques, a rich yeast community was identified from Conservolea traditional anaerobic black olive fermentation. Metschnikowia pulcherrima was reported for the first time to dominate in different brines at the onset of fermentation. During the course, P.?anomala and P.?membranifaciens evolved, while the presence of glucose and/or lactic acid favoured the http://www.selleck.cn/products/gdc-0068.html dominance of the former species. Discrepancies were also encountered among quantitatively minor species in different brine solutions. These structural differences may influence the succession of species and determine, at least partially, the final species dominance and product quality. The authors acknowledge the TRUEFOOD�C��Traditional United Europe Food��, an Integrated Project financed by the European Commission under the 6th Framework Programme for RTD (contract number FOOD-CT-2006-016264). The information in this document reflects only the authors�� views, and the Community is not liable for any use that may be made of the information contained therein. The technical assistance of Miss M. Sourri and Mr. G. Sgouros is also greatly appreciated.