Two yeast species appeared to be inherent dominant in Spanish-style Manzanilla-variety olive fermentations in a manufacturing company which is, actually, geographically quite close to patio #1 studied here. Although these authors did not
find S. cerevisiae, they described the isolation of C. thaimueangensis, but restricted just to the final fermentation stage while obtaining low number of isolates (12% of the yeast isolates at that stage).