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Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

Author:
Leventdurur, Sezgi, Sert‐Aydın, Selvihan, Boyaci‐Gunduz, C. Pelin, Agirman, Bilal, Ben Ghorbal, Akram, Francesca, Nicola, Martorana, Alessandra, Erten, Hüseyin
Source:
Yeast 2016 v.33 no.7 pp. 289-301
ISSN:
0749-503X
Subject:
Candida boidinii, Meyerozyma, Pichia kudriavzevii, Saccharomyces, Wickerhamomyces anomalus, Zygoascus, acidity, biodiversity, fermentation, genes, glucose, internal transcribed spacers, lactic acid, olives, polymerase chain reaction, restriction fragment length polymorphism, ribosomal RNA, sodium chloride, yeasts, Turkey (country)
Abstract:
In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Çukurova region of Turkey, were investigated. Fermentations were conducted for 180 days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR–RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeasts throughout the fermentations. To a lesser extent, the other species, Candida aaseri, Meyerozyma sp., Zygoascus hellenicus, Pichia kudriavzevii, Schwanniomyces etchellsii and Candida atlantica were also members of the olive‐fermenting microbiota. In Tarsus and Bahçe districts C. boidinii and in Serinyol district Saccharomyces sp. were the most frequently identified species. W. anomalus was the most frequently isolated species (by 48% of total yeasts) in NaCl 10% brines. C. boidinii was the most dominant species in the brines, including NaCl 8% and NaCl 8% + glucose 0.5%, with frequencies of 42% and 61%, respectively. At the end of the 180 days of fermentation, total acidity values of the brines were in the range 1.04–8.1 g/l lactic acid. Copyright © 2016 John Wiley & Sons, Ltd.
Agid:
5371991