摘要：Turkey is among the major producers of olives in the World and olive is regarded as one of the most important agricultural products in our country. Besides, table olive is stated to be one of the main fermented foods in the world trade. It is known that yeast also has positive and adverse effects on table olive fermentation as in various food products. There are several studies on the identification and characterization of the yeasts isolated from the olive varieties which are specific to various countries. It is indicated that the growth of undesirable microorganisms can be prevented by using yeasts as adjunct starter culture in the production of table olive. In this way, it is stated that economic losses that may result from the microbial spoilage of olives can also be prevented.
