Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars they were Candida tropicalis, Pichia galeiformis and Wickerhamomyces anomalus. In the case of Gordal and Manzanilla green olives processed according to the Spanish style, the predominant yeasts were Debaryomyces etchellsii, C. tropicalis, P. galeiformis and Kluyveromyces lactis. Biochemical activities of technological interest were then qualitatively determined for isolates belonging to all yeast species. This preliminary screening identified two isolates of W. anomalus with interesting properties, such as a strong β-glucosidase and esterase activity, and a moderate catalase and lipolytic activity, which were also confirmed by quantitative assays. The results obtained in this survey show the potential use that some yeast species could have as starters, alone or in combination with lactic acid bacteria, during olive processing. © 2011 Elsevier B.V.
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Elsevier
2011-05-27
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Subjects: | Table olives, Yeasts, Molecular identification, Technological application, Starters, |
Online Access: | http://hdl.handle.net/10261/53466 |
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dig-iata-es-10261-534662019-05-20T06:41:39Z Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications Bautista-Gallego, J. Rodríguez-Gómez, Francisco J. Barrio, Eladio Querol, Amparo Garrido Fernández, A. Arroyo López, Francisco Noé Table olives Yeasts Molecular identification Technological application Starters In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars they were Candida tropicalis, Pichia galeiformis and Wickerhamomyces anomalus. In the case of Gordal and Manzanilla green olives processed according to the Spanish style, the predominant yeasts were Debaryomyces etchellsii, C. tropicalis, P. galeiformis and Kluyveromyces lactis. Biochemical activities of technological interest were then qualitatively determined for isolates belonging to all yeast species. This preliminary screening identified two isolates of W. anomalus with interesting properties, such as a strong β-glucosidase and esterase activity, and a moderate catalase and lipolytic activity, which were also confirmed by quantitative assays. The results obtained in this survey show the potential use that some yeast species could have as starters, alone or in combination with lactic acid bacteria, during olive processing. © 2011 Elsevier B.V. This work was supported by the Spanish Government (projects AGL2009-07436-ALI, AGL2009-12673-CO2-01, and AGL2009-12673-CO2-02 to AGF, AQ, and EB, respectively), Junta de Andalucía (through financial support to group AGR-125) and EU (project PROBIOLIVES contract no 243471). Peer Reviewed 2012-07-18T09:11:44Z 2012-07-18T09:11:44Z 2011-05-27 2012-07-18T09:11:44Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.ijfoodmicro.2011.03.013 issn: 0168-1605 International Journal of Food Microbiology 147(2): 89-96 (2011) http://hdl.handle.net/10261/53466 10.1016/j.ijfoodmicro.2011.03.013 en none Elsevier |
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Table olives Yeasts Molecular identification Technological application Starters Table olives Yeasts Molecular identification Technological application Starters Bautista-Gallego, J. Rodríguez-Gómez, Francisco J. Barrio, Eladio Querol, Amparo Garrido Fernández, A. Arroyo López, Francisco Noé Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
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In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars they were Candida tropicalis, Pichia galeiformis and Wickerhamomyces anomalus. In the case of Gordal and Manzanilla green olives processed according to the Spanish style, the predominant yeasts were Debaryomyces etchellsii, C. tropicalis, P. galeiformis and Kluyveromyces lactis. Biochemical activities of technological interest were then qualitatively determined for isolates belonging to all yeast species. This preliminary screening identified two isolates of W. anomalus with interesting properties, such as a strong β-glucosidase and esterase activity, and a moderate catalase and lipolytic activity, which were also confirmed by quantitative assays. The results obtained in this survey show the potential use that some yeast species could have as starters, alone or in combination with lactic acid bacteria, during olive processing. © 2011 Elsevier B.V. |
format |
artículo |
topic_facet |
Table olives Yeasts Molecular identification Technological application Starters |
author |
Bautista-Gallego, J. Rodríguez-Gómez, Francisco J. Barrio, Eladio Querol, Amparo Garrido Fernández, A. Arroyo López, Francisco Noé |
author_facet |
Bautista-Gallego, J. Rodríguez-Gómez, Francisco J. Barrio, Eladio Querol, Amparo Garrido Fernández, A. Arroyo López, Francisco Noé |
author_sort |
Bautista-Gallego, J. |
title |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
title_short |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
title_full |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
title_fullStr |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
title_full_unstemmed |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
title_sort |
exploring the yeast biodiversity of green table olive industrial fermentations for technological applications |
publisher |
Elsevier |
publishDate |
2011-05-27 |
url |
http://hdl.handle.net/10261/53466 |
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