*2.4. Molecular Identification of Yeasts*

From plates of each sample (washed olives, crushed and kneaded pastes, oils from decanter, pomaces) containing about 300 colonies, 20 colonies were purified and yeast isolates were stored in liquid medium containing 50% (*v*/*v*) glycerol at −80 ◦C until further use. Molecular identification of yeast isolates was performed by Randomly Amplified Polymorphic DNA (RAPD) analysis using the primer M13 (5'-GAGGGTGGCGGTTCT-3') or D1/D2 26S rRNA gene sequencing analysis as reported by Mari et al. [24]. Relative frequencies of isolation used to represent yeast species density according to the isolation source, were calculated as the number of isolates belonging to each species divided by the total number of isolates and expressed in percentage.
