Microbial quality and yeast population dynamics in cracked green table olives' fermentations

► The predominant microorganisms in the production of cracked green olives were yeasts. ► At the end of the fermentation no viable counts of Enterobacteriaceae were found. ► A clear decrease of the mold population was observed during the production. ► Fermentative yeasts may be responsible for the instability of the final product.