Use of molecular methods for the identification of yeast associated with table olives
A molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by the classical biochemical methodology. Yeast were isolated from both aerobically and anaerobically processed black table olives and also from canned seasoned green table olives. Molecular identification methodology used included restriction pattern analysis of both PCRamplified 5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2. For some species, sequence analysis of the 26S rRNA gene was necessary. These techniques allowed the identification of three yeast species (Issatchenkia occidentalis, Geotrichum candidum and Hanseniaspora guilliermondii) which had not been described previously in table olives. Saccharomyces cerevisiae and Candida boidinii were the most frequent species in green seasoned olives and processed black olives, respectively. The molecular study of total DNA variability among the S. cerevisiae strains isolated indicates a quite heterogeneous population, with at least four different restriction patterns.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
2006-12
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| Subjects: | Table olives, Yeast, Molecular identification, |
| Online Access: | http://hdl.handle.net/10261/23857 |
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| Summary: | A molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by
the classical biochemical methodology. Yeast were isolated from both aerobically and anaerobically processed black table olives and also
from canned seasoned green table olives. Molecular identification methodology used included restriction pattern analysis of both PCRamplified
5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2. For some species, sequence analysis of the 26S rRNA gene
was necessary. These techniques allowed the identification of three yeast species (Issatchenkia occidentalis, Geotrichum candidum and
Hanseniaspora guilliermondii) which had not been described previously in table olives. Saccharomyces cerevisiae and Candida boidinii
were the most frequent species in green seasoned olives and processed black olives, respectively. The molecular study of total DNA
variability among the S. cerevisiae strains isolated indicates a quite heterogeneous population, with at least four different restriction
patterns. |
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